CHEF and blogger Paul James writes for our paper.
I wanted to do something a little different than the normal Greek Gyros dish, but still using the amazing flavours of Greece to elevate this humble chicken.
Even though the star of the dish is the chicken, it’s the kale and the potatoes that really pack a punch.
The flavours of the honey and lemon combined bounces the sweetness and sharpness off each other beautifully. The lemons in Greece are probably the best you will find anywhere in the world.
Lemon groves can be found all over Greece, especially in some of the warmer climates, such as on the island of Crete and in the Cyclades.
Lemons, along with garlic, olive oil, and Greek oregano, are also one of the most common, and most important, flavouring agents in Greek cooking.
Lemon juice is regularly squeezed over meat, chicken, seafood, and vegetables, even the sweet dessert of baklava – once again showing the point and counterpoint, which really means in opposition or contrast to one another which I love so much in cooking.
I really hope you enjoy this dish just as much as I did.
Visit recipesfrommytravels.com for more on Paul’s blog and recipes.
Greek chicken served with lemon, honey, potato scallops and buttered kale
1 whole chicken
1tsp ground cumin
1tsp garlic powder
Salt and pepper to season.
2 large potatoes
2 large lemons
3tbsp of honey
2tbsps of Olive oil
1 clove of garlic finely sliced
1. Preheat the oven to 180c
2. Put all of the dried ingredients into a pestle and mortar and blend so they are all combined, then add the olive oil into the mix.
3. Massage the oil mixture all over the chicken and place on a baking tray in the oven until cooked thoroughly. Once cooked, leave to rest while you carry on with the rest of the dish.
4. Next peel your potatoes and slice into approximately 1cm thick scallops, don’t worry to much about the shape, width etc, this is a rustic Greek dish.
5. Now in a deep casserole dish add the honey and the juice of both lemons, then quarter the lemons and add to the dish. Pour just enough boiling water to dissolve the honey , then gently place in your potato scallops.
6. Tip in enough COLD water to cover the scallops, cover with foil and place in the oven for about 20 minutes or until the scallops are tender but still firm enough to hold the shape.
7. Melt some butter into a frying pan, add the garlic and gently cook for about 3 to 4 minutes.
8. Wash the kale and add it to the pan, cover with a lid and the moisture from the water will be enough to steam the kale. Cook for about 3 minutes, remove lid and stir in another small knob of butter to melt gently as you stir. Season to taste.
9. Carve the Chicken and serve on a bed of beautifully seasoned buttered kale with your oven steamed lemon and honey scallops.