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Vegetable
dishes |
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Kolokas (Colocasia with chicken)
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Serves
4-6 |
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Ingredients |
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1 kg chicken -jointed- 1 kg kolokas
(colocasia)
- 4 tablespoons vegetable oil
- 1 tablespoon olive oil
- 1 medium onion -skinned and finely chopped
- 4 sticks of celery -cut into thick slices
- 1 tablespoon tomato paste
- 1 litre chicken stock
- Seasoning
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Prepraration |
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Put the cooking oil and the olive oil into a large saucepan and place the
pan on high heat. Fry the chicken joints until golden brown on both sides.
Remove the joints and keep them on one side. Add the chopped onion and fry
until soft and golden brown.
Meanwhile with a sharp knife peel the
kolokas,
without washing. Then, by holding it from the thick stalk part, starting
from the top, break pieces with a sharp knife from the kolokas.
Add the
sliced celery and the kolokas pieces together with the chicken joints into
the pan. Season well with salt and freshly ground balck pepper.
Dissolve
the tomato paste in the hot chicken stock and pour it over the meat and
the vegetables. Bring it to the boil, then cover and cook for about 30
minutes on low heat, stirring occasionally.
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Recipies |
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References |
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- Vegetarian
dishes have been marked with sign
- Albrecht, M.
(1994), Turkish Cypriot and Mediterranean Cookery,
Havellia Publishing, London.
- Salaman, R.,
(1991), The Cooking of Greece and Turkey, Sainsbury
Cookbooks, London.
- Jemal, H., Cyprus
Today, various.
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