Chickpeas with rosemary (Revithia me dentrolivano)
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500g chickpeas
200g onions, finely chopped
1/2 cup olive oil
2 springs of fresh rosemary
salt and pepper
Soak the cickpeas overnight in salted water. The next day, drain and cook in fresh water to cover (about 1-2 hours). About 20 minutes before they are done, saute the onions in the olive oil and stir into the cooking chickpeas. Season with salt, pepper ans the rosemary and serve. (serves 4)
» Greek cooking recipes » BYZANTINE DINNER
Vinegar chicken with lentis & cumin (Kotopoulo xidato me fakes k' kiminio)
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1200g chicken, quartered
1 whole lamb caul, cut into 4ths
2/3 cup olive oil
1/2 cup dry white wine
4 tbsp flour dissolved in
1/2 cup white vinegar
1 tbsp cumin seeds, ground
salt and pepper
200 g onions, finely chopped
500g cooked lentils
Sprinkle chicken pieces with salt and pepper and wrap each in a piece of caul. Combine oil and wine, pour over the chicken and bake in a 200*C oven for about 1 hour or until browned. Pour off the liquid from the pan, stir in the vinegar/flour mixture, cumin, salt, and pepper and pour over the chicken. In another pan, saute the onions with the lentils and douse with a small amount of vinegar. Arrange chicken on plate with lentils on the side and spoon gravy on top (serves 4).
» Greek cooking recipes » BYZANTINE DINNER