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Monday, April 13, 2015

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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