Although “gemista” (stuffed oven-baked vegetables) are served in every Greek house during the summer, with infinite variations, stuffed casserole peppers can be made all year round. The only difference is that in winter I prefer to fill long red sweet Florina peppers, while in summer…
This is one of our favorite recipes, made throughout late summer and early autumn. With the beautiful Indian summer we’ve been having this October, I was happy to make it with the last fresh corn from the Farmer’s market. Like a farewell to the bright and sunny days this summer brought, before starting preparations for a cosy winter.
If you own a vertical chicken roaster, by all means use it by standing it in the middle of the roasting pan. Just ignore instructions to turn the chicken and remember to empty the chicken’s cooking juices into the pan every 20-30 minutes or so. If you don’t have one, just start the chicken roasting by laying it down on one breast, then the other, then laying it on its back. It is a bit fiddly, but it’s also the best way to ensure even cooking and a nice crispy skin.
I almost always use free-range chickens these days. They are humanely raised and the taste is far superior, so do try and get the best quality you can find, it really does make a difference. Also keep the carcass bones and simmer them the next day for a quick and well flavored chicken stock.
- 1 free-range chicken, about 1.4 kg
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 red peppers, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp Worcestershire sauce
- 2 tbsp cider vinegar
- 1 tsp marjoram
- 1 tsp thyme
- 2 tbsp palm sugar
- 250 ml chicken stock
- 700 gr corn on the cob
- 3 cups chickpeas, cooked
- 50 gr butter, softened
- 2 tsp paprika
- salt and pepper
Mix the softened butter with the paprika and seasoning. Spread all over the chicken and place it in a large roasting tin, lying it on one breast. Preheat the oven to 200C. Heat enough water to boil the corn in.
In the meantime, heat the oil in a large frying pan and add the onion, peppers and garlic. Cook, stirring for 4-5 minutes, until golden. Add the Worcester sauce, cider vinegar, marjoram, thyme, palm sugar and stock. Bring to the boil and simmer, uncovered for 5 minutes. Boil the corn for 5 minutes, then reserve 300 ml of cooking liquid. Drain and slice thickly. Add to the roasting tin with the chicken and spoon over the chickpea mixture.
Roast the chicken for 20′, then turn to the other breast, baste well and roast for another 20′. Turn the chicken on its back and cook for another 20′. Add the reserved cooking liquid and stir through then roast for a final 20′. Total roasting time should be around 1 hour 20′.
At home we prefer traditional or free range chickens. Their taste is incredible, the rearing conditions are humane and their nutritional value is higher. Even though the difference in cost might seem high, 2 large 3 kg hens with proper management, can provide at least…
This is such a classic Greek summer recipe. Bringing wonderful aromas and nourishment in the same dish, combining the fresh tastes of green beans, lemon and herbs. The best way to prepare green beans is in good company. Casual conversation and plenty of helping hands,…