Greek Chicken Casserole (Kotopoulo Yiahni) l Honest Mum

Greek Rooster Casserole (Kotopoulo Yiahni).

That is my father George’s recipe.

Components:

8 Rooster items (thighs, drumsticks or a combination of the 2), pores and skin eliminated
2 medium onions, peeled and sliced
4 garlic cloves, peeled and crushed
Juice and zest of 1 lime
1 tbsp dried oregano or leaves from 3-4 sprigs of recent oregano
2-3 bay leaves
sea salt and freshly floor black pepper
1x400g tin tomatoes
2 tbps tomato puree diluted in 150ml water or hen inventory
1 tsp cinnamon

To garnish:
A small handful of flat-leaf parsley, coarsely chopped

Methodology:

Preheat the oven to 180

Place the hen on a roasting tray with the onions, garlic, lime juice, oregano, bay leaves and season with salt and pepper.

Liquidise the tin tomatoes or break down with a fork and scatter over the hen. Combine within the tomato puree and sprinkle the cinnamon over the hen items.

Place within the oven and prepare dinner for 1 hour. Add some water if it will get too dry. Test it’s prepared with a skewer or sharp knife.

Sprinkle with the chopped parsley and serve with roast potatoes or a crisp salad.

Let me know when you do that hen casserole.

Try more recipes here.