The Menu
Greek Chicken with Lemons and Olives
Grilled Greek-Style Zucchini
Oregano Cubed Potatoes
Honey Pie from Sifnos
The Recipes
Greek Chicken with Lemons and Olives
Makes 4 servings.
1/2 tsp each cinnamon AND turmeric
3 - 3 1/2 lb chicken
2 tbsp olive oil
1 large onion thinly sliced
1 pint (2-1/2 cups) chicken stock
2 lemons, cut into wedges
1/2 cup pitted olives
1 tbsp clear honey
4 tbsp fresh coriander
Salt and black pepper to taste
Heat oven to 375º F. (185º C)
Mix cinnamon and turmeric in a bowl with a little salt and pepper, rub all over chicken skin.
Heat oil in a frying pan and sautè chicken on all sides until golden. Transfer chicken to an ovenproof dish.
Add onions to pan and fry for 3 minutes. Stir in chicken stock and bring to boil. Pour over chicken, cover with lid and bake in oven for 30 minutes.
Remove chicken from oven and add lemons, olives and honey.
Bake uncovered for another 45 minutes, until chicken is tender and juices run clear. Stir in coriander, season to taste. Serve at once.
Grilled Greek-Style Zucchini
serves 4.
The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings.
2-3/4 small zucchini, thinly sliced
2/3 medium tomato, seeded and chopped
2 tablespoons and 2 teaspoons pitted ripe olives, halved
1 tablespoon and 1 teaspoon chopped green onion
2-3/4 teaspoons olive or canola oil
1-1/4 teaspoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon and 1 teaspoon grated
Parmesan cheese
In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
Oregano Cubed Potatoes
serves 4.
This tastes just like the roasted potatoes served at the neighborhood Greek restaurant.
4 medium potatoes, peeled and cubed
1/4 cup lemon juice
3 tablespoons and 2 teaspoons olive oil or vegetable oil
2 garlic clove, minced
1 tablespoon minced fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
In a bowl, combine all of the ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 425 degrees F for 45-50 minutes or until tender, stirring twice.
Honey Pie from Sifnos
serves 8.
This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
Crust:
1 3/4 cups all-purpose flour
2 tablespoons white sugar
1/2 cup butter, cut into small pieces
1/4 cup cold water
Filling:
4 eggs
1/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, divided
1/4 cup thyme honey
1 (16 ounce) container ricotta cheese
1. Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
4. Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
5. Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.
Greek Chicken with Lemons and Olives
Grilled Greek-Style Zucchini
Oregano Cubed Potatoes
Honey Pie from Sifnos
The Recipes
Greek Chicken with Lemons and Olives
Makes 4 servings.
1/2 tsp each cinnamon AND turmeric
3 - 3 1/2 lb chicken
2 tbsp olive oil
1 large onion thinly sliced
1 pint (2-1/2 cups) chicken stock
2 lemons, cut into wedges
1/2 cup pitted olives
1 tbsp clear honey
4 tbsp fresh coriander
Salt and black pepper to taste
Heat oven to 375º F. (185º C)
Mix cinnamon and turmeric in a bowl with a little salt and pepper, rub all over chicken skin.
Heat oil in a frying pan and sautè chicken on all sides until golden. Transfer chicken to an ovenproof dish.
Add onions to pan and fry for 3 minutes. Stir in chicken stock and bring to boil. Pour over chicken, cover with lid and bake in oven for 30 minutes.
Remove chicken from oven and add lemons, olives and honey.
Bake uncovered for another 45 minutes, until chicken is tender and juices run clear. Stir in coriander, season to taste. Serve at once.
Grilled Greek-Style Zucchini
serves 4.
The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings.
2-3/4 small zucchini, thinly sliced
2/3 medium tomato, seeded and chopped
2 tablespoons and 2 teaspoons pitted ripe olives, halved
1 tablespoon and 1 teaspoon chopped green onion
2-3/4 teaspoons olive or canola oil
1-1/4 teaspoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon and 1 teaspoon grated
Parmesan cheese
In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
Oregano Cubed Potatoes
serves 4.
This tastes just like the roasted potatoes served at the neighborhood Greek restaurant.
4 medium potatoes, peeled and cubed
1/4 cup lemon juice
3 tablespoons and 2 teaspoons olive oil or vegetable oil
2 garlic clove, minced
1 tablespoon minced fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
In a bowl, combine all of the ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 425 degrees F for 45-50 minutes or until tender, stirring twice.
Honey Pie from Sifnos
serves 8.
This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
Crust:
1 3/4 cups all-purpose flour
2 tablespoons white sugar
1/2 cup butter, cut into small pieces
1/4 cup cold water
Filling:
4 eggs
1/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, divided
1/4 cup thyme honey
1 (16 ounce) container ricotta cheese
1. Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
4. Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
5. Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.
