Poultry | Πουλερικά

A variety of comforting poultry dishes you can enjoy from soups to the BBQ.


Something a little different tonight. Big on spice and big on flavour. Vibrant with colour and definitely a feast for the eyes! Also amazing as a vegetarian dish.

1 large eggplant.
2 zucchinis.
1 large sweet potato.
4 cloves unpeeled garlic.

700g chicken tenderloins.
1/4 cup extra virgin olive oil.
1 onion - sliced.
1 Tbsp harissa paste.
1 Tbsp ground cumin.
1 tsp ground coriander.
1/2 tsp cinnamon.
1/2 tsp all spice.
400g crushed tomato.
Zest of 1 orange.
1 tsp vegetable stock paste or 1 stock cube.
1 can chick peas.
2 cups water - more if required.

Sliced almond.
Fresh coriander.
Green olives halved (I didn’t have any on hand).

Preheat your oven to 180c. Begin by cutting the eggplant, zucchini and sweet potato in large chunks, placing them in a tray, lightly drizzling over olive oil and a sprinkling of salt. Bake until golden.

Place a pot of water over medium high heat and poach the chicken till cooked. Once cooked let it cool. (You can definitely cook the chicken in the sauce, though I wanted shredded chicken).

To prepare the sauce, add the olive oil and onion to a deep wide pan and caramelise for approximately 3 minutes. Add the roasted garlic and sauté for a another minute, followed by the harissa and ground spices.

Dilute the stock paste or cube in the water and pour into the pan with the crushed tomatoes. Grate in the orange zest and place the lid on to simmer for approximately 5 mins. During this time begin shredding your chicken then add it to sauce along with the chick peas and stir. Add the roasted vegetables and stir them through very gently. Allow to simmer for approximately 20 minutes (if you need to add more water you can do so to create more of a sauce as it simmers). Check for seasoning.

Once ready, serve with couscous and garnish with plenty of currants, sliced almonds, coriander and green olives (or parsley).

All delicious spices are from @spiceandcomerchants .
❤️❤️ @marys_kouzina .

#maryskouzina #food #dinner #recipe #poultry #moroccan #moroccaninspired #dinnerideas #spice #chicken

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Chicken tray bake with potatoes, fennel and okra.

A quick dish to prepare and perfect when you don’t have much time to spend cooking.
There aren’t many okra fans out there because of its texture once it’s cooked. Follow the advice in my method to avoid soggy okra 🤩.

3-4 potatoes - cut into wedges.
1 large sweet potato - cut into large chunks.
1 fennel - cut into wedges.
500g frozen or fresh okra @ainosvegetables .
1 whole chicken - cut into 4s.

For the sauce.
1/4 cup olive oil.
1 chopped onion.
3 cloves chopped garlic.
400g crushed tomato.
1/2 cup water.
1 tsp dried oregano.
1 Tbsp @spiceandcomerchants Greek spice mix.
Salt and pepper to taste.

Preheat oven to 180C. Simply add the potatoes, sweet potato and fennel to a large tray. Place the chicken pieces amongst the vegetables then place the okra last (keeping the okra on top of the ingredients means they will not become soggy in the sauce, and will bake with a nice texture).

In a large pouring jug combine all the ingredients and stir well. Pour the sauce all over the chicken and vegetables and add one final drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for approximately 1.5 hours then uncovered for 20 minutes or until the okra and chicken develop colour and crunch.

Kali orexi!

@marys_kouzina .

#Maryskouzina #poultry #chicken #traybake #okra #potato #food #foodie #greece #quickdinners #easydinners #dinner #recipe #greek #greekfood

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Winter Chicken Pie.

It’s true. Us Aussies (especially living coastal) don’t cope well in winter so it’s all about the comforting and warm dishes at the moment. This delicious pie recipe stems off of an amazing pastry chefs who is based in Melbourne, @miltiadispolyhronidis . Hope you approve, chef!

500g diced chicken thighs.
5 Tbsp plain flour.
5 Tbsp extra virgin olive oil.
1 brown onion - chopped.
2 cloves of garlic - chopped.
1 large leek - chopped.
2 carrots - chopped.
2 cups sliced mushroom.
1 cup frozen corn.
1 cup frozen peas.
2.5 cups chicken stock.
Salt and pepper to taste.
8 sheets Fillo pastry @antonioufillopastry .

To begin, place the diced chicken in a bag with the flour and shake it to coat the pieces.
Place a deep pan or pot over medium high heat. Add the olive oil, onion, garlic and leek sautéing for approximately 5 minutes or until the leek wilts and breaks down.
Add the chicken and cook, stirring constantly for another 3-5 minutes then add the carrots, corn and mushrooms.
Pour in the chicken stock, add your seasoning and allow it to simmer until the liquid reduces right down to a gravy like consistency, approximately 20 minutes. Turn the heat off and stir through the peas.

Preheat your oven to 180C fan forced. Transfer the chicken filling into a large tray and begin to cover with layers of fillo pastry, brushing lightly with oil between each one. Scrunch and roll any overhanging fillo to create a boarder around your tray and brush with a final coat of olive oil.
Sprinkle black and white sesame on top and bake until the fillo is golden and crispy.

@marys_kouzina .

#maryskouzina #food #foodie #pie #chicken #chickenpie #comfortfood #recipes #dinner #dinnerrecipes #patry #pies #poultry

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Chicken Giouvetsi.

Comforting and perfect during these chilli winter nights, also delicious with other choices of meat. I’ve shared this recipe a while back, here it is once again. Hope you love it!

1 whole free range chicken - cut into 4.
1/4 cup extra virgin olive oil.
1 large onion - chopped.
2-3 cloves garlic - chopped.
1/2 cup white wine.
400g crushed tomato.
2-3 bay leaves.
1 cinnamon stick @spiceandcomerchants .
8 whole cloves.
1 tsp dried oregano.
Salt and pepper.
Water as needed.
500g kritheraki aka risoni or orzo pasta.

Preheat the oven to 180 C fan forced. Lay the chicken pieces out on a large baking tray.
In a small pan sauté the onion and garlic in olive for 2 minutes then transfer it to the tray pouring it over the chicken. To the tray add the crushed tomato all over, white wine, and water. Place the cinnamon, cloves and bay leaves into the liquid and sprinkle with oregano and season. Cover tightly with aluminium foil and back for 1.5 hours.

Remove the aluminium foil and pour the kritheraki around the chicken into the liquid. Add another cup of water into the sauce as extra for the pasta to cook in. Return uncovered back into the oven and bake for approximately 20 minutes checking occasionally if you need to add more water (this is possible as the sauce can thicken faster than the pasta can cook). Serve immediately and sprinkle generously with grated myzithra or your favourite cheese. Kali orexi!

🐔 @marys_kouzina .

#maryskouzina #poultry #chicken #traybake #bestrecipesau #greekfood #greek #food foodie #greece #delicious #recipe #dinner #dinnerideas #roast #pasta #pastabake

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Aromatic chicken and potato tray bake.

My delicious spiced tomato sauce used for Soutzoukakia baked with chicken and potatoes.
Comforting and perfect for the cooler winter nights. Your family will love it!

1 whole chicken
(I cut into mine into 6 pieces).
4-5 potatoes cut into thick wedges.

1/4 cup Extra virgin olive oil.
1 whole grated onion.
2 grated crushed garlic.
400ml crushed tomatoes.
1/2 cup white wine (optional).
½ cup of water.
1 cinnamon stick.
½ tsp dried oregano.
2 bay leaves.
½ tsp ground cinnamon.
1/8 tsp All spice.
Salt and pepper.
Additional 1/2 cup water.

4 serves.

Arrange the chicken and potatoes in a large baking tray. Set aside in the fridge and begin the sauce.

Preheat your oven to 180C. Place a small saucepan over medium high heat and cook combine the olive oil, onion and garlic. Cook for approximately 2 minutes or until it starts to sweat.

Add the crushed tomatoes and let it come to a simmer. Once it has reached a simmer add the white wine and allow the alcohol to cook off for approximately 2 minutes.

Add the bay leaves, cinnamon stick, ground cinnamon, all spice, oregano and season with salt and pepper. Add the water and allow the sauce to simmer on medium heat for approximately 15-20 minutes or until the sauce reduces. Taste as season if necessary.

Once the sauce is ready, spoon it all over the chicken and potatoes (if you intend to prep this dish in advance, let the sauce cool down completely before adding it to the chicken and returning it to the fridge). Add an additional 1/2 cup of water to the tray. Cover tightly with aluminium foil and bake for 1 hour then an additional 20-30 mins uncovered to develop some colour and a richer sauce.

Garnish with fresh parsley 🌿.

Καλή όρεξη, @marys_kouzina .

#maryskouzina #food #foodie #poultry #chicken #familyfeast #familyfeasts #greek #greekfood #spice #potato #tomato #roast #traybake

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Pulled chicken breast with artichokes, carrots and peas. 🍋🌿
You all know how much I love artichokes 🍋. I’ve shared various versions of this dish multiple times although this way would have to be my absolute favourite. The flavours are quintessentially Greek and always take me back to mums' kitchen which is why I’ve partnered with @stanley.rogers #whatsonyourforkaustralia campaign celebrating Australia’s diverse food culture.

Make sure you check out the @stanley.rogers #WhatsOnYourForkAustralia campaign and share your favourite recipe, for your chance to win some amazing prizes! Pictured is the Premium Soho Black 24 piece Onyx cutlery set 🖤 which I just loveee!

Here’s the recipe!

1 chopped onion.
3 cloves chopped garlic.
1/4 cup white wine.
1/2 lemon juice.
1/2 a bunch fresh dill.
1 chicken stock cube.
2 cups water.
3 chicken breasts.
500 artichoke hearts.
3 sliced carrots.
350g frozen peas.
Salt and pepper to taste.

Sauté onion and garlic with olive oil over medium high heat. Add the white wine and cook for 2 minutes. Pour in the lemon juice and water also adding the stock cube, chopped dill and seasoning to taste.

Add the chicken breasts and cover to simmer for approximately 45 minutes. Then add your artichokes and carrots cooking for an additional 10 minutes. Afterwards add the peas and cook for another 5 minutes. Once the chicken in tender shred it apart effortlessly and garnish dill. Enjoy!

🌿🌿@marys_kouzina .

#maryskouzina #ad #food #love #culture #recipe #poultry

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PERI PERI CHICKEN. Something a little different tonight and it doesn’t skip on flavour! Peri Peri Dutch oven roasted chicken 🍗 🌶 . Hit the save button cause you’ll want to make it fast!

1 onion - roughly chopped.
4 cloves of garlic.
1 red capsicum.
3 chillies 🌶 .
Juice of one lemon.
1/4 cup white vinegar.
1/4 cup olive oil.
2 tsp dried oregano.
2 tsp paprika @spiceandcomerchants .
Salt and pepper to taste.

1 free range chicken.

Combine all ingredients into a food processor and blend completely.

Wash and pat dry your chicken and place it into a Dutch oven. Pour half of the peri peri marinade all over the chicken and in the cavity leaving it to marinate for a few hours in the fridge.

Preheat your oven to 180 C. Pour 1/4 cup of water at the bottom in the Dutch oven then give the chicken a drizzle of olive oil. Place the lid on and transfer to the oven allowing it to cook for one hour.

With the other half of the marinade, simply pour it into a small saucepan and cook it over medium high heat for 5-10 minutes to cook the ingredients.

After the first hour of cooking the chicken, open the pot and spoon some of the delicious liquid over the chicken then recover and cook for an additional 15 mins.
After 15 minutes remove the lid and allow the chicken to develop colour uncovered until nicely browned and rich in colour. Serve with the sauce and enjoy!

Enjoy! 🌶🌶.
♥️♥️ @mary_kouzina .

#maryskouzina #chicken #onmytable #dinner #periperi #roast #roastchicken #chilli #dutchoven #food #foodie #foodlover #delicious #lecreuset @lecreuset #poultry #familyfeasts

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It’s World Pasta Day! #initiateCARBFEST 🤩. Kokkinisto kotopoulo mai macaronia (chicken cooked in a Greek style tomato sauce with spaghetti). Just as I remember it 🤩😭.

4 pieces of chicken Maryland cuts.
5 Tbsp olive oil.
1 chopped onion.
3 cloves garlic.
1/2 cup white wine.
400g crushed tomatoes.
2 bay leaves.
1 cinnamon stick.
Water - watch highlights for amount.
Salt and pepper to taste.
Mizithera or Parmesan to serve.

Head over to my Instagram highlights to watch how I cook this amazing dish! It’s one of our fav dishes to eat in Greece 🇬🇷 ☀️.

Καλή όρεξη!
❤️❤️ @marys_kouzina .

#maryskouzina #food #chicken #onmytable #food52 #foodie #greece #greekfood #recipes #greece_travel #foodporn #foodstagram #sydney #australia #eeeeeats #delicious #pasta #greekrecipes #love #holiday #damnthatsdelish #poultry #familyfeasts

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I shared a quick avgolemano chicken soup in my insta stories a couple of days ago and I received many messages regarding the recipe. Such a simple soup and so nourishing in these cooler months ❤️🙏.

1 whole chicken or you could use fillets. Using whole or any cut with the bone will give a deeper flavour.
2 carrots - halved and sliced
3 stalk celery - sliced
2-3 potatoes - diced
250g orzo pasta rice.
1 whole egg.
Juice of 2 lemons.
Salt and pepper to taste.

Fill a large soup pot with water half way and place it over medium high heat. Add a generous drizzle of olive oil along with the chicken, celery, carrot and potato.
As the ingredients cook, ensure you skim off the impurities that begin to surface.

Once the chicken is cooked through, remove and shred the meat of the bone and return it to the pot. Add the orzo pasta and boil till it’s ready, approx 10-15 mins.
While the orzo is cooking, whisk the egg in a large bowl, then as you’re whisking slowly stream in the lemon juice. The two ingredients together should form a foamy liquid.

Once the orzo is cooked check for seasoning and turn off the heat. Using a ladle, collect some stock from the soup and slowly stream it into the egg and lemon whilst whisking fast (you don’t want the hot soup stock to cook the egg). You’ll need to ladle the stock into the egg lemon about 4 times whisking continuously. The add the stock with egg and lemon back into your soup out and stir to combine everything. Let it sit for 15 minutes, taste again for seasoning. You may even want to add more lemon 🍋. Serve with cracked pepper and enjoy!
Note: if you like your soup with a thick consistency, then make it ahead of time as it will thicken as it cools. Kali orexi!
❤️❤️ @marys_kouzina .

#mykitchen #maryskouzina #onmytable #chicken #soup #winter #huffposttaste #fresh #chickenrecipes #chickens #sbsfood #fishing #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #poultry

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One of our new favourite weekly meals. Lemon chicken breast cooked in a @lecreusetanz Dutch oven from @petersofkensington. So tender it falls right apart. With minimal ingredients it packs so much flavour 🍋.

4 chicken breasts.
1 chopped brown onion.
2 crushed cloves of garlic.
1/4 cup white wine.
1 stock cube.
1/4 cup chopped dill.
Juice of 2-3 lemons.
Salt and pepper to taste.

Head over to my highlights to watch how I create this dish 🎥.

❤️❤️ @marys_kouzina .

. #maryskouzina #onmytable #chicken #chickenbreast #lemon #food52 #recipes #fresh #love #foodstagram #foodlover #tomato #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #foodporn #foods #poultry

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