This delicious chicken dish has its genesis in ancient Greece. Then it evolved and mutated across the world in many avatars. We will try to be neutral so as to make it suitable for most palates.
Ingredients
- 1.5 KG bone-in chicken thighs. Skinned
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 3 potatoes, peeled and quartered
- 2 cups chicken broth
Procedure
Take medium sized chicken pieces in a large bowl. Mix salt, oregano, pepper, rosemary and pepper. Add fresh lemon juice, olive oil, and garlic. Make sure the lemon is freshly squeezed and filtered at home and not purchased as that may have preservatives. Marinade the chicken for two hours.
Next, add potato cubes in bowl with the chicken mix, stir for 2 minutes, so that marinade covers the potatoes too.
Now transfer the mix to a frying pan—which is pre-heated with some olive oil. Stir mildly for 10 minutes, make sure chicken and potato pieces don’t break. Chicken pieces will turn brown.
Add 2 cups of chicken broth.
Cook in light flame for about 15 minutes; cover the pan with its lid for the last 7-8 minutes.
For garnish- you may use fresh cilantro and burnt garlic pieces
Serve with yellow, flavoured rice.
