Drunken chicken with Lemon, Garlic and Herb Roast Potatoes and Boureki

Yesterday Neil and I had our friend David over for dinner and a film. (A View To A Kill, fact fans!) Rather than a heavy Sunday roast on what was the hottest day of the year so far, I flicked through my The Islands of Greece cookbook and found three tasty recipes that complimented each other well. The recipes are all light, flavoursome and summery. They work well together, although, I must say, all three recipes contain quite a bit of garlic, so I left the garlic out of the Boureki.

The Boureki, which is listed in the book as being ‘Chania style’ as the recipe comes from Chania in Crete, contains potatoes and, as I was already cooking a potato dish, I decided to substitute aubergine instead and that worked rather well. It’s more Boureki Neil Style

For the chicken:

Serves 3

3 chicken leg portions
2 tablespoons of ouzo or other aniseed liquor (I used Pastis as the lovely Vanessa had brought me some the last time she came to visit for just such an eventuality)
60ml of olive oil
60ml of white wine
2 tablespoons of lemon juice
½ a teaspoon of clear honey
6 round shallots, peeled and quartered
3 garlic cloves, peeled and cut into chunks
Salt and freshly ground black pepper
Leaves from 3 sprigs of thyme
Chopped parsley to serve

Place all the ingredients, except for the parsley, in an ovenproof baking dish, mix well and leave to marinate for an hour, stiring occasionally.

Preheat the oven to 200.

Place the baking dish in the oven and cook for 45 minutes, basing once during the cooking time. (If the dish is in danger of drying out add a couple of tablespoons of water.)

Once cooked allow to rest, in the pan, for 5 minutes, and then serve the chicken and shallots with a little of the pan juices and scattered with the parsley.

For the potatoes:

Serves 4

800g of roasting potatoes, peeled and cut into 3cm chunks
1 whole head of garlic, cloves divided and peeled
Juice of 1 lemon
1 teaspoon of dried oregano, preferably Greek
½ a teaspoon of salt
½ a teaspoon of freshly ground black pepper
90ml of olive oil
150ml of chicken stock

Preheat the oven to 200.

Place the potato chunks and garlic in a large baking tray in a single layer.

Add the lemon juice, oregano, salt, pepper and olive oil. Toss to ensure that all the potatoes are well coated and seasoned.

Pour the stock into the tray and roast in the oven for 45 minutes. (Keep an eye on the garlic – you don’t want it to burn. If the cloves look like they’re going to brown too much remove them and set them aside. You can re-add them later.)

After 45 minutes turn the potatoes, gently so that they don’t fall apart, and then cook for another 10-15 minutes. (If you removed the garlic earlier then return it to the pan now.)

Once they are golden all over and crisp on the underside, serve immediately.

For the Boureki:

Serves 4 as a main, or 6 as a side (I scaled it down a bit for just the three of us.)

500g of courgettes, sliced 3mm thick
500g of potatoes, sliced 3mm thick (I used a large aubergine, sliced similarly.)
75g of plain flour
100g of ricotta
300g of crumbled feta
90ml of olive oil
½ a teaspoon of dried mint
2 teaspoons of finely chopped fresh mint
2 garlic cloves, finely sliced
Salt and freshly ground black pepper

Preheat the oven to 180

Place the courgette and potato (or aubergine) slices in a large bowl and sprinkle over the flour, tossing to ensure that everythingh is well coated.

Mix together the two cheese in a bowl and then divide the mixture into three.

Pour a quarter of the oil into an ovenproof baking dish and completely coat the base.

Arrange one third of the courgettes and potatoes/aubergines over the base of the dish, pressing the slices down firmly. Scatter over one third of the cheese mixture.

Add half of the dried and fresh mint and half the garlic, then drizzle over another third of the olive oil and season with salt and pepper.

Repeat the layering for a second layer of courgettes and potato/aubergine, cheese and mint, drizle with olive oil.

Finally, add the last layer of courgettes, top with cheese and season.

Bake in the oven for 1 hour (slightly less if using aubergines instead of potato)

Once cooked through, allow to rest for five minutes, and then serve.

P1070223 ed

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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