Chicken Yiouvetsi
Ingredients
- 4 chicken legs
- 1 medium onion sliced
- 2 cloves garlic crushed
- 1 tbspn tomato puree
- 2 tbspn lemon juice
- 250 grm orzo or farfallini pasta
- 50 grm Grated cheddar cheese
- 2 sprigs fresh thyme
- 2 x 400 grm tinned chopped tomatoes
- 2 tspn dried oregano
- 1 tspn smoked paprika
- 1 tspn fresh ground black pepper
- 1 tspn salt
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
I can't claim this recipe entirely as my own,the
inspiration came from Annikkas' Baked Greek Chicken
recipe (also on My Dish)combined with elements of
my Beef Yiouvetsi.
Method
-
1
1 Rub chicken legs with the dry rub mix & set to one side.
2 Preheat oven to 230 deg C.
3 Place onion & garlic into a large lidded casserole,
add tomato puree & lemon juice,mix thoroughly &
lay chicken legs on top.
4 Place in centre of oven & cook uncovered for 20 mins.
5 Remove casserole from oven.Reduce heat to 180 deg C.
6 Add tomatoes & fresh thyme to casserole, cover &
cook for 2-1/2 hours,stirring occasionally.
7 Remove chicken legs from dish & keep warm.
8 Add orzo or farfallini pasta to sauce stir thoroughly
& return to oven for 10-15 mins until pasta is cooked.
9 Remove from oven,stir in the grated cheese & adjust
seasoning if necessary.
10 Serve the chicken on a bed of the pasta mix.
Comments (0)