Food from Kitchens around the World
Recipes collected and inspired from different corners of the world. Cooking is not just about sustenance – it is a journey and an art. Every corner of the globe has its own cuisine, reflecting the local produce sold at the many street and farmers markets. From biggest cities to the smallest villages, they are full of tastes, smells and colours. Once you become comfortable in the kitchen and with the ingredients you pick up, you can give you creativity a free run and make a cuisine of your own.
Recipe of the Day
Stifatho is Greece’s comfort food. It is a thick stew usually made with beef or lamb in a flavoursome tomato sauce with whole baby onions. The original stifatho was made with rabbit but it can also be made chicken. This stifatho is made with chicken thighs, marinaded beforehand in white wine, with a cinnamon stick and orange peel and herbs. Serves four.
6 chicken thighs with bone
1 cup white wine
6 cloves garlic, sliced
1 cinnamon stick
2 orange peels
2 bay leaves
1 tblsp dry oregano
12-16 baby or pearl onions, or shallots, peeled
1/2 cup olive oil
2 tblsp flour
1 400g can crushed tomatoes
2 tblsp tomato paste
juice from one lemon 1/2 tsp sugar
4 cloves garlic, finely grated
1 tsp dried oregano
1/4 tsp chilli flakes
1 tblsp flatleaf parsley, chopped
Sea salt and freshly ground black pepper to taste
Utensils: bowl with cover; ovenproof shallow dish; stirring spoon; can opener; casserole with lid.
Time: 45 minutes
- Place chicken with cinnamon stick, orange peel, garlic, bay leaves, oregano and seasoning in a bowl with the wine or vermouth. Cover and marinade for 4 hours or overnight in the fridge.
- Heat oven to high 180°C. Place onions in ovenproof dish, drizzle half the olive oil on top, season with a little sea salt and freshly ground pepper and place in oven for 20 minutes.
- Remove chicken from marinade and dab dry with paper towels. Heat the remaining oil in the casserole over high heat, turn chicken thighs in flour and fry until browned on each side, remove and set aside. Deglaze casserole by straining in marinade liquid and reduce by half.
- Add tomatoes, tomato paste to casserole with lemon juice, sugar, garlic, herbs and chilli flakes. Lower heat to medium and simmer until thick and syrupy, about 10 minutes.
- Replace chicken in casserole, lower heat to a slow simmer and season well. Cover and cook for 30 minutes.
- Remove onions from oven and add carefully to casserole with parsley and taste for seasoning. Simmer for another 15 minutes.
- Serve in bowls on top of riso pasta.
From Greek Fare