Koken Eten: Greek Chicken

It has been a while since I did one of these, but today I wanted to try something different and actually record it...

So we get Chicken in a greek fashion.  This is a pasta dish with drumsticks, not to hard to prepare, though I wouldn`t advice it for the kitchen novice.

The main components of this dish are chicken drumsticks, that greek pasta kiri... krii... the other one then orzo, that looks like large rice, cherry tomatoes and young spinache.

The first thing you have to do is to wash the spinache in salt water.  While the spinach is washing, you can prepare an onion and 3 cloves of garlic.  Just cut them in small pieces and toss them together.

Sparkle the chicken royaly with salt, pepper and oregano.  Pour some oil in a pan (I used garlic flavored oil today, no particular reason).

In the meantime, boil about half a liter of chicken broth.  Just water and a brothcube is sufficiant, it`ll serve to boil the dish in later on.

Lightly colour the chicken in the pan, then take the drumsticks out but keep the bake in the pan.  Melt a piece of butter in the pan and make losing the baking rests.  Pour the onions and garlic into it now, then when those are fruited add the rice.

This needs to be stirred for a few minutes, then pour in the broth.  Cut your cherry tomatoes in half in the meantime, and once the broth starts lightly boiling, add the chicken drums again.

Cover this with the spinach and the tomatoes, and leave it on the fire for about 15 to 20 minutes until the tomatoes are warm and the spinach retracts a bit.

Serve on a platter and all done.

Okay, now as you can see on the picture of everything in the pot, that is exactly why it isn`t for complete novices.  While there is nothing difficult about the preparation in essence, due to the fact the whole pan is covered in vegetables you can`t quickly check on the pasta and chicken if they are ready.  This comes down to gut feeling and experience to get it right I`m afraid...