What a perfect meal! I had to post each of the recipes so you can also enjoy this delicious menu. A homey, warming dish, the cinnamon chicken is a good choice for a casual supper and definitely tasty enough for company. I served it over gluten free chickpea macaroni noodles accompanied by a tossed Greek salad. Mini baklava bites with a scoop of your favorite ice cream round out the meal. Serves 4-6.
with a subtle cinnamon flavor
2 chicken breasts + 4 thighs, bone in, skin on (or a 2-1/2 to 3 lb. chicken cut into 8 pieces)
1 tsp. ground cinnamon (I used Penzys Vietnamese cinnamon)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic (3 minced, the other 2 left whole)
2 T. olive oil
4 c. yellow onion, coarsely chopped
1/2 c. dry white wine
2 c. water
6-oz. can tomato paste
2 whole cinnamon sticks
1/2 c. Myzithra cheese, grated
Noodles, pasta, or rice for serving
Pat chicken dry with paper towels. In a small bowl mix the ground cinnamon, salt and pepper, then rub all over the chicken pieces. Heat 2 T. oil in a large Dutch oven over medium-high heat and cook chicken for 3-4 minutes on each side. You may have to do this in two batches. Don’t crowd the chicken or it will steam instead of getting a good sear. When browned, remove from pan and set aside.
Add the onions and minced garlic to the pan and cook about 3 minutes, stirring constantly, until onions are softened and golden brown. Add the wine and stir to get up any browned bits on the bottom of the pan. When the wine has evaporated, about 5 minutes, stir in the tomato paste until mixed, then add the water, 2 whole garlic cloves, and the 2 whole cinnamon sticks. Return the chicken to the pan; the liquid should cover about three-quarters of the chicken. Reduce heat to low, cover, and simmer for 1 hour. Taste and add more kosher salt or pepper if needed. Serve over noodles or rice, sprinkled with plenty of grated Myzithra cheese.
Freeze any leftover sauce, or use it to top pasta or chicken for lunch the next day.
– inspired by Chef Cat Cora’s Kota Kapama
using green beans instead of cucumber
1/2 lb. green beans, ends trimmed, cut in half crosswise
1 lb. grape tomatoes, cut in half
1/2 small red onion, very thinly sliced
1/4 lb. feta cheese
3 T. red wine vinegar
1 garlic clove
1 small shallot, chopped
1/2 tsp. Dijon mustard
1/2 tsp. dried Greek oregano
1/2 tsp. fresh thyme
2 large basil leaves
1/4 c. olive oil
Kosher salt and freshly ground pepper
Cook the beans in a pot of boiling salted water for 4 minutes. Drain, rinse under cold water, and pat dry with paper towels. In a blender or mini processor, combine the red wine vinegar, garlic clove, shallot, mustard, oregano, thyme, and basil and puree until smooth. With the machine running, slowly add the olive oil. Season with salt and pepper.
In a large bowl, combine the blanched green beans, tomato halves, red onion. and crumbled feta. Toss with the vinaigrette and serve immediately.
– inspired by Chef Michael Psilakis’ Chopped Greek Salad
find phyllo shells in frozen foods section of your grocery store
1/2 c. pistachios
1/2 c. walnuts
1/2 c. almonds
1 lemon, zested
1/4 c. plus 3 T. sugar
2 T. butter, melted
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. vanilla extract
2 boxes mini phyllo shells, 15 shells each
1/2 c. water
1/4 c. honey
Preheat oven to 350-degrees. Put the pistachios, walnuts, and almonds on a baking sheet and toast in the oven for about 8 minutes. Let cool slightly and add to a food processor with the lemon zest, 3 T. sugar, cinnamon, salt, vanilla, and melted butter. Pulse to combine.
Take the frozen phyllo shells and place in a mini cupcake pan. If you don’t have a mini cupcake pan, place on a parchment lined baking sheet. Add 1 tsp. of the nut mixture into each shell. Bake at 350-degrees for 10 minutes.
Meanwhile, in a small saucepan over medium heat, add the water and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, about 8-10 minutes. Pour 1 tsp. syrup into each phyllo cup and allow it to soak in. Repeat with another 1 tsp. Refrigerate at least 5 hours or overnight. Serve at room temperature. Keep the phyllo cup packaging to store any leftover baklava bites. Makes 30.
– Sunny Anderson, Food Network