FrixosPersonalChefing
June 16, 2021
Rooster with Anari and Kefalotyri
Prep Time
20
mins
Cook Time
120
mins
Serves
6
Ingredients
- about a 2-kilo Rooster
- 1.4 kg ripe and sweet Tomatoes, coarsely chopped (with their juice)
- 3 tablespoons of tomato paste
- 3 large red onions, coarsely chopped
- 2 cloves of garlic, finely chopped
- 1 cup of White Wine
- 125gr. Charalambides Christis Anari Dry Pissourkotiko
- 100gr. Charalambides Christis Kefalotyri, grated
- 2 bay leaves
- 1 tablespoon of split dried coriander
- 1 tablespoon of dried thyme
- ⅓ teaspoon of Cinnamon powder
- 2 tablespoons of fresh parsley, coarsely chopped
- 80ml Extra Virgin Olive Oil
- 2 teaspoons of coarse Sea Salt
- 1 teaspoon of freshly ground Black Pepper
Instructions
- Wash the rooster well and leave the legs and thighs as they are and cut the breasts into three pieces each. Dry the meat with a kitchen paper towel for all the liquid or moisture to be absorbed.
- Place a large pot on high heat and when it heats up, one or two minutes later, add half the oil and add half the rooster pieces. Sauté each side for 2-3' until they get a nice colour and remove from the pot and set aside. Repeat for the remaining pieces of the rooster.
- In the same pot placed over medium heat, pour the remaining oil, and add the onions and sauté for just 3'. Add the garlic and sauté for 2'. Then, add the tomato paste and stir in the onions for just 1'. Place the rooster back in the pot which should now be over high heat and pour the wine in. Allow the alcohol to be evaporated for about 2 '.
- Add half the tomatoes and the grated anari to the pot, add the remaining tomatoes, add the coriander, thyme, and cinnamon powder together with the bay leaves and season with salt and pepper. Stir carefully, cover the pot with the lid and simmer at very low heat for about 1 hour and 45 '.
- Serve with thick pasta, grate Charalambides Christis kefalotyri on top and sprinkle some parsley on top.
