Greek Dinner

I don’t recall having this last time I was in Greece for ten days, in 2001, but do when my sister and I were there for my 25th birthday.

First time I made a version of this was in my Brooklyn apartment circa 1987. I have three half chicken breasts on the bone. I’m going to try it this way and let you know how it works out. Season breasts on both sides with the Greek seasoning I got at Penzey’s Spices last week. Place on a sheet pan and roast at 375 degrees until nearly done.

Meanwhile make a tomato sauce by sauteeing minced garlic and onion in Greek extra-virgin olive oil. Add 28 oz. can of whole tomatoes, drained (liquid reserved to thin as needed), and one 14 oz. can tomato sauce, plus 1T tomato paste and 1 tsp Greek seasoning. Greek seasoning is salt, pepper, oregano, garlic, orange peel, and marjoram, NOT in that order. Twenty minutes before dinner is ready make 1.5 c rice, with water and chicken broth, or chicken broth at 1:2 ratio (twice liquid to rice).

Place the browned, roasted chicken in the tomato sauce pan for 5 minutes. Take about 4 oz. feta cheese – crumble it first. Place half in the sauce at the last minute.

Plate with rice and chicken mixture topped with reserved feta. Opa!

I would serve with a Greek salad and a nice Greek red wine. I do have two more ears of fresh corn on the cob, though, so will use that as a veg even though it’s not Greek.

This will be tried after over 20 years and I’ll tweak it and give you my latest recipe! Cheers, Dee