One of my friends in elementary school came from a big greek family. We used to make up plays in Greek and she even roped me into dancing at the Greek Festival one year. I thought I was so cool. That might explain my love of greek food. So when Patricia Moore-Pastides, wife of USC president Harris Pastides, came out with a greek cook book, I was super excited. In fact, I think I received at least 3 signed copies for Christmas that year. It's a delicious collection of flavorful greek recipes and they're all pretty healthy too. This recipe is an adaptation of her chicken stew, kotopoulo kapama.
What You'll Need:
1 onion, quartered
4-5 cloves of garlic, smashed
1 pound chicken
1/2 pound red potatoes, quartered
1 can artichoke hearts
2 tablespoons white wine vinegar
Juice and zest from one lemon
Salt, pepper, paprika, cumin
What to Do:
In a large saute pan or dutch oven, brown the onions and garlic in olive oil, being careful not to burn the garlic. Set aside. Season chicken with salt, pepper, cumin and paprika (use hot paprika to give it a kick). You can use white or dark meat, bone-in or boneless- it all works well. I think a combination of white and dark meat gives this dish a nice flavor. Brown chicken over medium-high heat.
Add uncooked potatoes, garlic, onions and vinegar to the pan. Fill the pan half way with water, just covering the potatoes. Sprinkle with salt and pepper. Simmer partially covered for about 30 minutes or until the potatoes are done. Add the artichoke hearts and lemon at the very end.
Even though it's hot, the bright, lemony flavors of this dish remind me of summer. This would be great to make in the crock pot as well. Enjoy!