Learn to home-cook with Michelin Chef Nikos Karathanos
The one thing we can be sure of is that this period in isolation will teach us a few precious life-skills, and most of us will end up becoming better cooks! Chef Nikos Karathanos suggests comforting recipes, easy enough to follow, whether you’re a seasoned home-cook or a kitchen-shy novice. Don your aprons, and succumb to the indulgent, therapeutic pleasures of cooking.
Stuffed chicken with spinach, feta and dill served with chervil-flavoured trahana
Ingredients: (Serves 4)
- 2 chicken fillets
- 150 g of fresh spinach
- 10 g of dill
- 3 onions
- 40g feta
- 1 lemon
- 100 g flour
- 2 egg yolks with a bit of water
- 70 g breadcrumbs
- 300 g trahana
- 1 bunch of fresh chervil (myronia in Greek, widely available at farmers’ markets)
- Salt and pepper to taste
Flatten the fillet pieces and spread them out open as a large leaf. Add the spinach, anise, onion and feta filling with salt and set aside for 10 minutes.
Roll the fillets in a mixture of flour, eggs breadcrumbs and water. Gently sautee in sunflower oil for 10 minutes. Take off the saucepan and bake the chicken until its crispy golden for 40 minutes.
In a saucepan, sauté the trahana with a little olive oil, stir it with chicken or vegetable broth and cook it slowly like a risotto.
Just before taking it off the stove, add lemon zest and a bunch of chopped chervil, Season with pepper.
Serve the piping hot trahana on the plate, and place a slice of chicken on top.