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
Cabbage salad from Thrace (Thrakiotiki Lachano Salata)
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3 cups cabbage, finely chopped
1/2 cup finely chopped green (bell) pepper
1/2 cup finely chopped sweet red pepper (Florina pepper)
1/2 cup finely chopped celery
1 cup grated carrot
1/4 cup olive oil
2 tbsp vinegar
salt
a pinch of sugar
Mix the first 5 ingridients together. Beat the olive oil with the vinegar, sugar and salt, and pour over the salad.
» Greek cooking recipes » THRACIAN CUISINE