Spanaki Pilafi Recipes

LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS

Steps:

• To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
• Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
• Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
• Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
• Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

GREEK SAGANAKI

Steps:

• Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
• In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.

CHICKEN BREAST SPANAKI

Steps:

• Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
• Preheat the broiler.
• Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
• Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.

KOTOPOULO PILAFI

Steps:

• Wash chicken and pat dry. Using large Dutch oven, saute chicken pieces in 3 tablespoons butter, turning to brown on all sides. Add onion and saute until golden.
• Add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
• Pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. Remove chicken from pan and keep warm.
• Pour off pan juices and measure, you should have 2 cups. If necessary add water or reduce quickly to make that amount. Return juices to pan and add bring to a boil.
• Add rice, cover, and simmer 20 minutes, or until rice is tender. Heat remaining butter until bubbly and lightly browned in color and pour over rice, tossing lightly with a fork.
• Return chicken to the pan to heat through. Serve with a side dish of yogurt, mixed with mint, if desired.