Ingredients:
The dish may be made with chicken but less hour is required for cooking.
½ Rooster (I used half which was 1.300 grams)
10 Small Potatoes or 3 big ones, cut into big pieces (optional)
4 Medium Red onions, cut into four pieces (or 12 whole smaller ones)
3 Medium White onions, cut into four pieces
2 - 3 Cloves Garlic, finely chopped
3 Tbsp Olive oil
4 - 5 Ripe tomatoes or 1 can whole tomatoes (500 grams), blended
2 Cups Water
1 Tsp Salt
6 Pepper corns, plus freshly ground black pepper
5 Allspice berries
2 Pieces Cinnamon stick
6 - 8 Cloves
2 Bay leaves
150 Grams Feta (preferably aged), cubed
150 grams Graviera , cubed (or use only feta 300 grams)
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Preparation:
1. Wash and cut rooster into portions.
2. Heat the olive oil in the sautéing pan and sauté rooster on both sides.
3. Remove to a platter and then add the potatoes.
4. When you have sautéed potatoes on one side, turn over and add the onions and garlic and sauté them together.
5. Put rooster back into the sautéing pan and add the spices.
6. Add tomato and water and place the lid on the sautéing pan, lower heat to minimum and simmer for one hour and thirty minutes. (It may take more or less time depending on how old the rooster is).
7. If you are cooking on an electric or ceramic stove, turn heat off and add the cheese, mix and cook for another five minutes, otherwise do not turn heat off but continue cooking for 5 more minutes.
Serve while it is still hot.
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