Ornitha Zante
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 3 lbs roasting chickens (but it works just as well with portions)
- 2 garlic cloves, crushed
- 1 (14 ounce) can tomatoes
- 1 teaspoon dried oregano
- 1 pint chicken stock (or water)
- 3 tablespoons olive oil
- 8 ounces small shell pasta (shells, ribbon, penne)
- salt and pepper
Recipe
- 1 rub the chicken with garlic and olive oil and place in a roasting tin or wide casserole(with the giblets if you have them).
- 2 add the tomatoes, oregano and a tablespoon of oil(optional) and cover loosely with foil.
- 3 place in the oven at 180c (350f) and roast for 60-75 minutes (45-60 minutes if using portions).
- 4 remove the foil and add the stock or water ensuring the pasta is well coated and moistened. season and add the remaining oil ,if using.
- 5 return to the oven uncovered and cook for 45 minutes, until the pasta has swollen and the chicken tops are nice and brown.
- 6 can be served with okra but we often just add a little more pasta instead.
- 7 also try your own variations - wine and water instead of stock, thyme or tarragon instead of oregano etc.
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