Kotopoulo Me Sika Chicken With Figs In Red Wine Recipes

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KOTOPOULO SKORTHATO (LEMON GARLIC CHICKEN WITH POTATOES)



Kotopoulo Skorthato (Lemon Garlic Chicken With Potatoes) image

This is such an easy recipe to make - quick and always draws raves - companies coming and this can be made up quickly and would even impress the boss

Provided by Ravenseyes

Categories     Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

4 lbs roasting chickens, cut into quarters
3 1/2 lbs potatoes
1/2 cup lemon juice (fresh squeezed)
2 teaspoons salt
1/4 cup oregano (fresh chopped do not sub dried)
1/2 teaspoon pepper
1/4 cup garlic (finely chopped)
1/2 cup extra virgin olive oil
1 1/2 cups chicken stock or 1 1/2 cups water

Steps:

  • Preheat oven to 355°F (180°C).
  • Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

Nutrition Facts : Calories 821.8, Fat 50, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1011.4, Carbohydrate 52.3, Fiber 6.3, Sugar 3.6, Protein 40.9

KOTOPOULO ME SIKA (CHICKEN WITH FIGS IN RED WINE)



Kotopoulo Me Sika (Chicken with Figs in Red Wine) image

Make and share this Kotopoulo Me Sika (Chicken with Figs in Red Wine) recipe from Food.com.

Provided by Ian Carol Rice

Categories     Whole Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 5/8 kg chicken, skinned, excess fat removed and cut into pieces, giblets reserved (3 1/2 lb)
1 teaspoon coriander seed, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
1/2 teaspoon black pepper, ground
salt
175 g onions, thinly sliced (6 oz)
6 -10 cloves garlic, whole (to taste)
2 bay leaves
10 fresh figs
250 ml mavrothaphne (8 fl oz) or 250 ml ruby port (8 fl oz)
lemon, juice and zest of, finely grated
15 g flat leaf parsley, finely grated

Steps:

  • Arrange the chicken pieces and giblets in a heavy roasting dish.
  • Sprinkle with the spices and salt and massage into the flesh.
  • Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
  • Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
  • Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
  • If there is an excess of liquid, leave off the cover for this part of the cooking.
  • Sprinkle with parsley and serve with saffron

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