Greek Chicken Kozani Recipes

GREEK CHICKEN KOZANI

Steps:

• Place the chicken thighs and water into a saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. Skim off any foam that floats to the surface.
• Meanwhile, heat the olive oil in a large skillet over low heat. Stir in the onions, and cook covered until soft and translucent, about 10 minutes. Do not let the onions brown. Add the chicken to the onions along with 3 cups of the cooking liquid. Stir in the prunes, paprika, bay leaves, salt, and pepper. Return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 minutes.

SPIRAL-SHAPED GREEK CHEESE PIE RECIPE (KICHI KOZANIS)

Steps:

• If you choose to prepare this Greek cheese pie with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
• To make this Greek cheese pie, start by preparing the filling first. Pour the milk in a large bowl, crack the eggs and whisk. Add the Graviera cheese and whisk again. Stir in the crumbled feta cheese, the chopped mint, season with freshly ground pepper and sprinkle with the semolina. Blend well, so that the flavours mix.
• Preheat the oven to 170C and oil the bottom and sides of a round baking tray (approx. 35cm diameter).
• Unroll the phyllo dough from the plastic sleeve and place one sheet of phyllo on a working surface (larger side facing you). Using a pastry brush, brush with olive oil. Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a 'sausage'. Place the roll on the baking tray, starting from the outer side of the tray (the phyllo roll should be touching the side of the pan). Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a 'snail', that leads to the centre of the pan. Oil the surface of the pie with enough olive oil and bake in preheated oven at 170C for about 75 minutes, until nicely coloured and crispy. If the pie starts getting coloured to quickly, cover up with aluminium foil.
• Serve this delicious Greek cheese pie while still warm as an appetiser, snack or side dish. Enjoy!

KOZANI CHICKEN WITH PRUNES, SAFFRON AND PAPRIKA

Steps:

• Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10-15 minutes. Drain, reserving the cooking liquid.
• Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
• Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
• If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
• Serve with pilaf rice.

KOZANI CHICKEN WITH PRUNES, SAFFRON & PAPRIKA

Steps:

• Put the chicken thighs in a large saucepan with the water and the saffron. Bring to the boil, then turn down the heat and allow to poach for 10 to 15 minutes. Drain, reserving the cooking liquid. Heat the olive oil in a large saucepan over medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes, then add the chicken thighs, about 700ml of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. Check the pan with the chicken, and if it is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.