KOTOPOULO ME PATATES STO FOURNO LEMONATO.
Greek baked lemon chicken with potatoes. I don’t know about you but those lemony juices are best soaked up with bread also saturated with juices from a Greek salad. My oh my…

This is a great weekday meal the whole family will enjoy and it only takes 20 minutes to prepare, leaving your oven to do all the work.

Kali orexi!

1 whole chicken cut into 6 or 8eighths. Alternatively you can use combination of chicken cuts that you prefer.
5 potatoes - cut into chunks
3 sweet potatoes - cut into chunks
1 onion - sliced

Marinade:
4 cloves garlic - minced
Juice of 3-4 lemons
3/4 cup extra virgin olive oil
1 tbsp dried oregano
1 tsp vegetable stock powder or paste (optional)
Salt and pepper to taste
3/4 cup water

Preheat oven to 180°C fan forced.
Arrange chicken, potatoes and sweet potatoes in a large tray. Scatter sliced onions over three top.

Combine all marinade ingredients into a pouring jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil over the top, and lightly sprinkle with extra salt and oregano over the top.

Cover with baking paper and aluminium tight. Bake for approximately 1 1/2 hours. Uncover, use a spoon to baste the juices over anll the ingredients and continue bake until the chicken and potatoes are golden in colour.

@marys_kouzina .

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#maryskouzina #chicken #dinner #simpledinner #greek #greekfood #recipe #recipes #poultry #familyfeasts #familyfeast ...

CHICKEN TRAY BAKE WITH OLIVES & FETA.

In honour of Feta Day, this is what I made for dinner. My deliciously simple chicken, olive and feta tray bake.

It can be prepared ahead of time or last minute. No pre cooking of any ingredients, just straight into the tray and let it bake. Simple ingredients, big flavour! You can’t go wrong with olives and feta, right? Pair that with tomato saltsa and…. heaven ☁️. Some fresh bread on hand is necessary, too!

1.5 kg chicken thighs
1 brown onion - sliced
3 cloves garlic - grated
400g crushed tomato
1/4 cup extra virgin olive oil
1 tsp dried oregano
3 bay leaves
1/3 cup water
Kalamata olives - as many as you like.
Feta cheeese - as much as you like.
1 vine of cherry tomatoes.
Salt and pepper to taste.
Parsley to garnish.

Preheat your oven to 180C fan forced. Wash, pat dry and arrange the chicken into a baking tray and place the sliced onions and bay leaves over the top.
In a bowl, combine the tomato, olive oil, garlic, oregano, water, salt and pepper (be mindful to add less salt as it will come from the olives and feta).
Mix all the ingredients until well combined and pour it over the chicken thighs. Scatter as many Kalamata olive as you like over into the tray and cover tightly with aluminium foil baking for approximately 40 minutes
Remove the aluminium foil and place the tomato vine in the centre, scatter cubes of feta cheese amongst the chicken and return to the oven for approximately 20 minutes to develop colour. Garnish with fresh chopped parsley And serve with rice or pilaf along with a traditional Horiatiki (Greek salad) and enjoy!

@marys_kouzina

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#maryskouzina #food #foodie #greek #greece #poultry #chicken #traybake #easydinner #recipes #easy #olive #feta #cheese #yummy #delicious @fetaday ...

GYROS BOWLS.

The ultimate Greek street food we all have a slight (intense) obsession with enjoyed in a bowl! It’s a great Friday night dinner for the family to enjoy.

I like to marinate the chicken in a little Greek yogurt. This tenderises the meat and keeps it juicy without the risk of over tenderising which is exactly lemon juice can do. Plus it gives the chicken a great char when grilled.
So, where my gyros lovers at!?

1 kg chicken thighs
5 Tbsp extra virgin olive oil
2 Tbsp Greek yogurt
2 cloves crushed garlic
1.5 Tbsp Sparoza Greek herb mix @thegreekprovidore .
1 tsp dried oregano
1 tsp paprika
Zest of one lemon
Salt and pepper
Lemon juice for after grilling

TZATZIKI.
500g Greek yogurt
1 cucumber
3 cloves of garlic
Juice of half a lemon
2 Tbsp white wine vinegar
A drizzle of olive oil
Salt to taste

GYRO EXTRAS.
Pita bread
Sliced tomato and sliced Spanish onion or Greek salad like I’ve used
Rice

FOR THE TZATZIKI.
Begin by draining the yogurt. Place a strong absorbent paper towel on top a strainer and scoop the yogurt on top. Leave the yogurt to sit for a couple of hours or over night covered with cling wrap.

Add the yogurt to a bowl. Half the cucumber and scrape out the seeds. Grate then squeeze firmly between your hands to rid of excess water then add to yogurt.

Grate in the garlic, add the lemon, vinegar, salt and stir well. Refrigerate.

FOR THE CHICKEN.
In a bowl combine yogurt, herbs, garlic and oil and mix well. Massage onto chicken thighs. Set aside to marinate for a few hours. To cook, grill on a grill plate for up to 5 minutes on each side or until cooked. Slice the chicken thighs and shower with lemon juice.

Build Gyros bowl starting with rice, followed by meat, salad and tzatziki.

@marys_kouzina .

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#maryskouzina #gyros #gyro #chicken #poultry #tzatziki #greece #streetfood #foodie #fakeaway #takeaway #recipe #recipes #greekfood #foodie #delicious #poultry ...

GREEK STYLE CHRISTMAS TURKEY.

My mum is always in charge of the Christmas Turkey & it’s always the show stopper. Last year I created this recipe inspired by hers & it received her seal of approval!

5.5kg fresh whole Turkey

Stuffing
Extra virgin olive oil
1 brown onion - chopped
2 cloves garlic - chopped
3 sausages (optional)
1/3 cup white wine
1/2 cup medium grain rice
1/2 cup water
1/3 cup pine nuts
1/2 cup currants
1/2 cup chopped dried figs
1 tsp cinnamon
1 tsp all spice
1/2 cup chopped parsley
Salt & pepper to taste

Bastion emulsion
1/2 cup extra virgin olive oil
Juice of 2 lemons
Juice of 2 oranges
2 garlic cloves - grated
1 tsp dried oregano
Salt and pepper

Wash and pay dry the Turkey then set it aside in a large tray & prepare the stuffing. Place a pan over medium high heat. Add a drizzle of olive oil & squeeze out the sausage mince from its casing breaking it apart with a wooden spoon until it is cooked through.

Add the onion and garlic. Sauté for 2 minutes. Pour in the white wine & allow it to cook off. Add the rice & water then place a lid over the pan to simmer. The rice should not cook through, only par cook. Once all the water has evaporated, add currants, figs, pine nuts, all spice, cinnamon & fresh parsley. Stir & set aside.

Preheat your oven to 189C fan forced and place the rack toward the lower level of your oven. Loosely fill the turkey cavity with the stuffing then tie the legs closed with kitchen string.

Create the basting emulsion by combining all the ingredients then pour it over the Turkey. Add another sprinkle of salt over the top & and pour in 2 cups of water into the tray.

Tightly cover the Turkey with baking paper then aluminium foil & allow it to bake for 45 minutes per kilogram.

Uncover the Turkey for the last 45 minutes of baking returning it to the oven & basting it with the tray juices every 5-10 minutes. Allow the Turkey to rest for 30 minutes before slicing & serving.

@marys_kouzina .

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#maryskouzina #christmas #turkey #greekstyle #delicious #yummy #turkeyrecipe #familyfeasts #familyfeast #poultry #christmasfood #christmaslunch #christmasdinner #food #foodie ...

PISTACHIO & TURKEY ROULADE.

Among all the souvlakia and seafood on our Christmas spread, there is always a turkey! The festive colours and flavours of pistachio and cranberry are a delicious way to enjoy a Christmas turkey without having to cook the whole bird. Here’s the recipe.

Raw turkey breast/s - approx 2 kg.

For the stuffing:
1 cup of pistachios
1/2 cup fresh parsley leaves
1/2 cup breadcrumbs
1 brown onion - chopped
2-3 gloves garlic - crushed
1/4 cups extra virgin olive oil
1/2 dried cranberries
Salt and pepper to taste

Add olive oil to a pan over medium high heat. Add onion and garlic and sauté for approximately 2 minutes. Set aside.

To a food processor add the parsley, pistachios and breadcrumbs. Process until the the ingredients resemble a crumb then add it to the onion and garlic. Stir in the cranberries and taste for seasoning. Set aside.

Preheat oven to 180C. Lay down a sheet of aluminium foil and cross over another piece on top. Lay down 3 sheets of baking paper over the foil. Place butterflied turkey breast/s on top of the baking paper (if you’re buying pre cut turkey breast steaks arrange them into a large rectangular shape slighting overlapping each other). Lay plastic wrap over the top and pound with a meat mallet or rolling pin to ensure the breasts are the same thickness.

Spoon the stuffing all over the turkey breasts and press it down. Allow the baking paper from one of the ends to assist the initial roll and carefully roll the remainder roulade. Wrap with the remaining baking paper from underneath ensuring it it is tight. Then with the aluminium foil. Place onto baking tray and bake for 2 hours.

Uncover and carefully remove from foil and place the roulade back into the tray. Cook for another 20 minutes until it develops a golden colour.
Allow to rest for 15 minutes before serving.

@marys_kouzina .

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#maryskouzina #turkey #christmasturkey #roulade #pistachio #cranberry #recipe #recipes #poultry #delicious #yummy #christmasroast #christmasbaking #food #foodie #foodblogger #instafood ...

KEFTEDAKIA KOTOPOULO.

Tender juiciness! I had every intention of making regular keftedakia tonight but only hand chicken mince on hand. I used our regular keftedes recipe to create these with the addition grated carrot (for the kids. Us big kids, too).

700g chicken mince
A drizzle of olive oil
1 whole onion - grated
3 gloved garlic - grated
1 grated carrot
1/2 cup breadcrumbs + more if needed
1/2 cup chopped mint
1/4 cup chopped parsley
1 tsp dried oregano
Salt and pepper to taste

Combine all ingredients into a bowl and work well. Add more breadcrumbs as needed of the dough is too wet to roll. Roll a tablespoon amounts into little keftedakia.

Drizzle a generous amount of olive oil into a pan and fry in batches. Constantly moving the keftedakia around in the pan will ensure even browning on the outside.

@marys_kouzina .

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#maryskouzina #poultry #delicious #yummy #chicken #food #foodie #greek #greekfood ...

GIOUVETSI KOTOPOULO.

The ultimate chicken tray bake and the way to anyone’s heart (via the stomach). Comforting and wholesome, Giouvetsi is definitely one of the dishes that takes me straight back to mums kitchen.

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 Tbsp tomato paste
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. Pour in the white wine and allow it to reduce, followed by tomato paste, passata, bay leaves, spices and water. Transfer the sauce to the tray pouring it over the chicken. 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 .

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

CHICKEN & GREEN BEAN TRAY BAKE.

Kotopoulo me fassolakia sto fourno.
Resharing this winner of a traybake. Perfect when you need to put something quick together and let the oven do all the work.
Make sure you’ve got plenty of bread for this one cause look at that zoumiiiii (sauce) 🥖.

5 chicken thighs - bone in and skin on.
2 merrylands - (a cut of chicken with the drumstick and thigh connected).
1kg green beans.
1 large onion - sliced.
3 cloves garlic - sliced.
400g crushed tomatoes.
1/2 cup olive oil.
1/2 cup water.
1 stock cube or tsp of stock paste.
Handful of chopped dill.
Salt and pepper to taste.

Preheat oven to 180C. Dissolve the stock in the water and in a large tray combine all ingredients but the chicken. Once all ingredients have been combined, arrange the chicken pieces within the green beans and spoon a little of the tomato sauce over the chicken and give it an extra light season.

Cover with aluminium foil and bake for approximately 1 hour then uncover and bake till the chicken develops colour and crispy skin. Enjoy with rice and plenty of bread.

Kali orexi!
❤️❤️ @marys_kouxina .

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AVGOLEMONO.

In our family it is tradition to make a pot of Avgolemono for our loved ones when they return home from a long trip. It’s exactly what the body needs to be welcomed home, nourishment and comfort, after a tiring and almost 24 hour journey. With just few ingredients, it’s a big hug from Yiayia in every spoonful.

Here’s our recipe.
1 whole chicken.
Water
1/4 cup extra virgin olive oil
2 cups medium grain rice - rinsed
2 eggs separated
3-4 lemons
Salt and pepper

Wash and clean chicken cavity and place into a large pot. Fill pot with water until it just covers the chicken and bring it to the boil allowing it to cook for approximately 45 mins. During this time you may need to add more water to the pot.

Turn off the heat and remove the chicken from the pot carefully. Place it onto a tray to cool slightly before pulling the flesh from the bone. Once you’ve removed all the flesh shred it into smaller pieces and add it back to the pot.

Add more water to the pot if needed and bring it back to the boil. Add the oil, rinsed rice and boil till cooked.

Once the rice is ready, taste & adjust for seasoning and turn off the heat whilst you prepare the avgolemano. In another bowl, begin by vigorously whisking the egg whites until they are foamy then add the yolks and whisk. Slowly stream in the the lemon juice as you continue to whisk.

Using a ladle spoon out the hot stock from the pot and gentle stream it into the avgolemano mix whilst whisking and repeat with another 5-6 ladles full. Pour the avgolemano mix with the stock back into the pot stirring gently and place the lid on for 10-15 minutes and serve with freshly cracked black pepper. Kali orexi.

Featured is my Ble tea towel, hand painted and designed by me. Available worldwide from maryskouzina.com.au .

@marys_kouzina .

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#maryskouzina #poultry #chicken #chickensoup #avgolemono #lemon #tradition #greece #greecestagram #food #foodie #recipe #recipes #chickensoupforthesoul ...

KOTOPOULO ME FASOLIA STO FOURNO.

Baked chicken with beans. Something a little different with tonight’s traybake dinner. It was so simple to put together, big on flavour and perfect for bread lovers who love a rich ladero (oily) tomato sauce.

6-8 chicken thighs.
300g dried great northern beans - alternatively you can use 2x 400g canned butter beans
1/3 cup extra virgin olive oil
1 onion sliced thinly
3 cloves crushed garlic
400g tomato passata
1/2 cup hot water
1 stock cube or 1 tsp vegetable stock paste
1 tsp dried oregano
Salt and pepper to taste
Feta cheese - as much as you like @chelmosaustralia
Parsley to garnish

If you are boiling the beans they will need to be soaked over night and then boiled until soft to bite. In the last 15 minutes of boiling add some salt to the water to flavour the beans slightly.

Preheat the oven to 180 degrees Celsius. Arrange beans in a large tray and scatter half the sliced onion over them. Place the chicken on top then the remainder of the onion.

In a large pouring bowl combine hot water and stock cube or paste and stir until it dissolves. Add the oil, tomato, garlic, oregano, salt and pepper to taste and pour it over the chicken and beans. Place the tray directly into the oven and bake for approximately 50 minutes or until the chicken is cooked.

Crumble plenty of feta on top and sprinkle with fresh parsley.

@marys_kouzina .

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#Maryskouzina #poultry #greek #greekinspired #greece #food #foodie #traybake #easy #tomato #dinner #lunch #recipe #delicious #chicken #feta #beans #dinnerideas #recipes #easyrecipes ...

GYROS KOTOPOULO.

The ultimate Greek street food we all have a slight (intense) obsession with. I like to marinate the chicken in a little Greek yogurt. This tenderises the meat and keeps it juicy without the risk of over tenderising which is exactly citrus can do. Plus it gives the chicken a great char when grilled! So, where my gyros lovers at!?

1 kg chicken thighs.
5 Tbsp extra virgin olive oil.
2 Tbsp Greek yogurt.
2 cloves crushed garlic.
1.5 Tbsp Sparoza Greek herb mix @thegreekprovidore .
1 tsp dried oregano.
1 tsp paprika.
Salt and pepper.
Lemon juice for after grilling.

TZATZIKI.
500g Greek yogurt.
1 cucumber.
3 cloves of garlic.
Juice of half a lemon.
2 Tbsp white wine vinegar.
A drizzle of olive oil.
Salt to taste.

GYRO EXTRAS.
Pita bread.
Sliced tomato.
Sliced Spanish onion.
Olive oil fried potatoes chips.
Paprika.

FOR THE TZATZIKI.
Begin by draining the yogurt. Place a strong absorbent paper towel on top a strainer and scoop the yogurt on top. Leave the yogurt to sit for a couple of hours or over night covered with cling wrap.

Add the yogurt to a bowl. Half the cucumber and scrape out the seeds. Grate then squeeze firmly between your hands to rid of excess water then add to yogurt.

Grate in the garlic, add the lemon, vinegar, salt and stir well. Refrigerate.

FOR THE CHICKEN.
In a bowl combine yogurt, herbs, garlic and oil and mix well. Massage onto chicken thighs. Set aside to marinate for a few hours. To cook, grill on a grill plate for up to 5 minutes on each side or until cooked. Slice the chicken thighs and shower with lemon juice. Serve when hot to build your gyros.

@marys_kouzina .

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#maryskouzina #gyros #gyro #chicken #poultry #tzatziki #greece #streetfood #foodie #fakeaway #takeaway #recipe #recipes #greekfood #foodie #delicious ...

GIOUVETSI KOTOPOULO.

Chicken and orzo tray bake. One of my ultimate favourites. It’s comforting during the colder months and amazing with any choice of meat. If you’d like to try other meats, the same methods apply though cooking times of the meat may vary. Try lamb shoulder on the bone or chuck beef steaks.

1 whole chicken cut into eights.
Extra virgin olive oil.
1 large onion - chopped.
2-3 cloves garlic - chopped.
1/2 cup white wine.
400g tomato passata.
2-3 bay leaves.
1- 2 cinnamon sticks.
8 whole cloves.
1 tsp dried oregano.
Salt and pepper.
Water (refer to method).
500g kritheraki aka risoni or orzo pasta.

Preheat oven to 180C fab forced.
Place a pan over medium high heat and sear the chicken in each side till browned. Set aside arranged in a baking dish . In the same pan add an additional 1/4 cup extra virgin olive oil and sauté the onion and garlic until fragrant. Transfer to the baking dish scattering over the chicken.

To the baking dish, pour over the tomato passata and pour in the same amount of water. Add white wine, cinnamon, cloves, oregano, bay leaves and season. Gently stir to incorporate and cover tightly with aluminium foil and bake for approximately 1.5 hours.

Once ready pour the in the kritharaki around the chicken and add additional water ensuring the kritharaki is submerged (the amount added will depend on how much liquid is left from the chicken cooking) and continue to bake uncovered until the kritharaki cooks. You may need to check every 5 minutes to additional water as needed if the liquid has evaporated before the pasta has cooked.

Enjoy!

❤️❤️ @marys_kouzina .

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#maryskouzina #onmytable #food #greek #greekfood #recipe #dinner #chicken #pasta #greece #sydney #foodie #eeeeeats #foodstagram #tomato #greekfood #greekfood #f52grams #familyfeasts #poultry ...

KOTOPITA.

Greek chicken Fillo Pastry pie. Chicken, capsicum & cheese. The ingredients are simple & the flavour is big!

375g Antoniou Fillo Pastry
¼ cup extra virgin olive oil
1 onion, diced
2 cloves garlic, crushed
1 red capsicum, sliced
3 tablespoons plain flour
1 whole chicken, boiled & shredded
2 cups of chicken stock (reserved from cooking liquid)
1 cup grated Kefalogaviera or Kefalotyri cheese
Salt & pepper to taste

Extra virgin olive oil for brushing the Fillo Pastry
Sesame seeds

Take your packet of Filo Pastry out of the fridge and bring it up to room temperature in its packaging.

Place a large pan over medium high heat. Pour in the olive oil & sauté the onion & garlic for approximately 2 minutes. Add the capsicum & sauté for another 2 minutes. Spoon in the flour and cook it off for a minute then add the shredded chicken. Stir through until all the ingredients in the pan are well combined then pour in the chicken stock. Allow to simmer until the liquid thickens.

Turn off the heat & stir through the cheese. Season with salt & pepper, to taste.

Preheat the oven to 180 degrees Celsius. Grease a 35cm round baking tray with olive oil. Drape 1 sheet of Fillo Pastry in the base of the tray, allowing the excess Fillo to hang over the sides. Brush the Fillo with oil. Continue this process, using half of the Fillo Pastry packet until the base is all covered (ensuring you oil between each layer). As you layer each sheet of Fillo, rotate them slightly so that the base covers evenly.

Spread the chicken mixture evenly over the Fillo Pastry. Lay a sheet of Fillo over the mixture & press down gently, brush with oil. Allow the excess Fillo to overhang or sit against the sides of the tray.

Repeat this process with the remaining half packet of Fillo, rotating each sheet slightly, so that the excess Fillo overhangs. Take the overhanging Fillo & roll it into the outer edge of the pie. Brush with oil.

Using a sharp knife, cut the top layers of Fillo Pastry into squares. Scatter with sesame seeds.

Bake for 40 minutes or until golden & crispy.

@marys_kouzina .
@antonioufillopastry .

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#maryskouzina #filo #filopastry #fillo #food #recipe #poultry #pie ...

CHICKEN TRAY BAKE WITH OLIVES & FETA.

You might want to tap the save button on this deliciously simple tray bake. It can be prepared ahead of time or last minute. No pre cooking of any ingredients, just straight into the tray and let it bake. Simple ingredients, big flavour! You can’t go wrong with olives and feta, right? Pair that with tomato saltsa and…. heaven ☁️.
Ps. Make sure you have bread handy.

1.5 kg chicken thighs @elvyspremiummeats .
1 brown onion - sliced.
3 cloves garlic - grated.
400g crushed tomato.
1/4 cup extra virgin olive oil.
1 tsp dried oregano.
3 bay leaves.
1/3 cup water.
Kalamata olives - as many as you like.
@chelmosaustralia feta cheeese - as much as you like.
1 vine of cherry tomatoes.
Salt and pepper to taste.
Parsley to garnish.

Preheat your oven to 180C fan forced. Wash, pat dry and arrange the chicken into a baking tray and place the sliced onions and bay leaves over the top.
In a bowl, combine the tomato, olive oil, garlic, oregano, water, salt and pepper (be mindful to add less salt as it will come from the olives and feta).
Mix all the ingredients until well combined and pour it over the chicken thighs. Scatter as many Kalamata olive as you like over into the tray and cover tightly with aluminium foil baking for approximately 40 minutes
Remove the aluminium foil and place the tomato vine in the centre, scatter cubes of feta cheese amongst the chicken and return to the oven for approximately 20 minutes to develop colour. Garnish with fresh chopped parsley And serve with rice or pilaf along with a traditional Horiatiki (Greek salad) and enjoy!

@marys_kouzina .

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#maryskouzina #food #foodie #greek #greece #poultry #chicken #traybake #easydinner #recipes #easy #olive #feta #cheese #yummy #delicious ...

KOTOPOULO LEMONATO ME AGINARES KAI PATATES STO FOURNO.

Greek style lemon roast chicken with artichokes and potatoes. Just another quick and easy tray bake so flavourful it’ll no doubt become a much loved weekly meal in your home.

1 chicken - cut into quarters.
4-5 potatoes - cut into wedges.
500g artichoke hearts - @ainosvegetables .
3 carrots sliced thick.
500g frozen peas.
1 onion sliced.

Marinade.
1/2 cup extra virgin olive oil.
Juice of 3- 4 lemons.
1 Tbsp dried oregano.
3 cloves grated garlic.
1/2 cup water.
1 stock cube or tsp of stock paste.
Salt and pepper to taste.

@neoleaofficial sea salt with Mediteranean herbs from @thegreekprovidore .

Preheat your oven to 180C fan forced. Arrange the chicken and vegetables in a large baking tray.
In a small bowl add all of the marinade ingredients and stir very well until the lemon and oil are emulsified and the stock cube has dissolved.

Pour the emulsion all over the chicken and vegetables. Sprinkle some herb sea salt over the chicken for extra flavour and cover tightly with aluminium foil. Bake for 1 -1.5 hours then remove the tray from the oven. Take off the aluminium foil and use a spoon to scoop the oil and lemon juices over the chicken and vegetables.
Return the tray to the oven for 20 minutes to develop colour.

@marys_kouzina .

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#maryskouzina #easymeals #recipe #dinner #easydinner #chicken #roast #poultry #delicious #greek #greekfood #lemon #traybake #roast #sundayroast ...

KOTΌPOULO KOKKINISTΌ ME MAKARΌNIA.

It’s World Pasta Day and this is my absolute favourite Greek pasta dish.
Chicken cooked in a Greek style tomato sauce served with spaghetti. Though when enjoying this dish in Greece it’s served with kòkora (rooster), double the size and double the yum! Best!

4 pieces of chicken maryland cuts.
1/4 cup extra virgin olive oil.
1 chopped onion.
3 cloves garlic.
1/2 cup white wine.
400g crushed tomatoes.
2 Tbsp tomato paste.
2 bay leaves.
1 cinnamon stick.
1.5 cups water (more if needed).
Salt and pepper to taste.
Mizithra or Parmesan to serve.

In a a pot or deep pan add olive oil, onion and garlic and sauté for 2 minutes. Add the tomato paste recipe and cook it off for a minute with the onion and garlic. Add the crushed tomatoes and white wine. Allow the sauce to come to a simmer allowing the alcohol to cook off.

Add the water, cinnamon, bay leaves, salt and pepper to taste. Mix everything through well and place the chicken maryland’s into the sauce. Keep the lid slightly ajar and allow the chicken to cook in the sauce on medium heat. Totally cool time is approximately 1- 1.5 hour and until the sauce should be thick and chicken soft and tender. If the sauce thickens too quick before the chicken is tender, add more water and continue to cook.

Serve with a generous amount of grated mizithra and enjoy.

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 ...

KOTOPOULO LEMONATO STO FOURNO.

Greek style lemon roast chicken with potatoes.
Ending this lovely relaxing Sunday with an easy to prepare and comforting roast chicken.

There’s no perfect combination than olive oil, lemon and oregano in my opinion. You can add it to anything and it instantly transforms any plain old veg, bbq marinade or roast. This recipe is so quick to prepare, all you do is add it to your tray and roast!

1 chicken - cut into quarters.
5-6 potatoes - cut into wedges.
1 fennel - cut into wedges.
2 shallots - cut into halves or half and onion.

Marinade.
1/2 cup extra virgin olive oil.
Juice of 3 lemons.
1 Tbsp dried oregano.
3 cloves grated garlic.
1/2 cup water.
Salt and pepper to taste.

Preheat your oven to 180C fan forced. Arrange the chicken, potatoes, fennel and shallots in your baking tray.
In a small bowl add all of the marinade ingredients and stir very well until the lemon and oil are emulsified. Pour the emulsion all over the chicken and vegetables and cover tightly with aluminium foil. Bake for 1 hour then remove the tray from the oven. Take off the aluminium foil and use a spoon to scoop the juices and pour over the chicken and vegetables.
Return the tray to the oven for 20 minutes to develop colour.

Serve with salad, bread and tarama and enjoy!

@marys_kouzina .

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#maryskouzina #easymeals #recipe #dinner #easydinner #chicken #roast #poultry #delicious #greek #greekfood #lemon #traybake #roast #sundayroast ...

CHICKEN AND VEGETABLE MOROCCAN INSPIRED STEW.

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.

GARNISH.
Sliced almond.
Currants.
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 .

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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 .

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

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.
Enjoy!!

@marys_kouzina .

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

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 .

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

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.

Sauce:
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 .

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

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 .

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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 .

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

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!
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❤️❤️ @marys_kouzina .
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#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 ...

LEMON CHICKEN.

Lemon chicken cooked in a Dutch oven. One of our new favourite weekly meals. So tender it falls right apart and with minimal ingredients it packs so much flavour 🍋.

4 chicken breasts.
1/4 cup extra virgin olive oil.
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.
Water.
Salt and pepper to taste.

Preheat oven at 180 degrees C. Sauté onions and garlic in olive oil for approximately two minutes. Add the white wine and cook it down for an additional minute, pour in the lemon juice, add the stock cube and dill.

Place the chicken breasts into the pot and pour in enough water until it reaches the top of the breasts pieces but not enough to cover.
Season, then close the lid and place the Dutch oven in the preheated oven.

Allow to cook for 1.5 hours or until the chicken effortlessly shreds and pulls apart. Serve with plenty of the delicious juices on top of rice.

❤️❤️ @marys_kouzina .

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