Kotopoulo Me Trahana Chicken With Trahana Recipes

Steps:

• In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
• Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.

Steps:

• Place all of the ingredients in a medium-size saucepan over medium heat and bring to a simmer, stirring to prevent bulgur from sticking to the bottom of pan. Simmer, stirring, until mixture is a dense, just-about-solid mass and very hard to stir, 15 to 20 minutes. Remove from heat.
• Preheat oven to 250 degrees and line a sheet pan with parchment. Spread bulgur mixture on parchment in an even layer. It should fill the baking sheet and should be about 1/4 inch thick.
• Place in oven and bake until completely dry and brittle, 3 to 4 hours. It should only color slightly. If trahana on the edges of pan begins to brown, remove that portion and return pan to the oven until all of the trahana is completely dry.
• Remove from oven and allow to cool, then break up into chunks or granules (in my experience the trahana falls apart into granules rather than chunks). Store in jars in a cool, dry place.

Steps:

• Heat oil in large, heavy pan. Add chicken; cook over medium heat, turning occasionally, for 8-10 minutes, until lightly browned all over. Add onions and garlic; cook for 2 minutes more, until softened. Add tomato juice, tomato, allspice berries, cinnamon stick (if using), 1 cup hot water; season with salt and pepper. Cover; simmer for about 45 minutes, or until chicken is cooked through. Transfer chicken pieces to platter with slotted spoon; keep warm. Measure cooking liquid; make up to 2 cups with water, then pour into pan; bring to boil. Stir in trahana; cover; simmer 5-8 minutes, or until trahana has softened and absorbed all liquid. Return chicken pieces to pan; heat gently. Serve immediately. Serves 4. Note: Ready-made trahana is precooked. If using, stir it into the sauce; bring to boil; cover; turn off the heat. It will be ready to serve in 10 minutes. If using homemade trahana, be careful not to overcook it or it will turn to mush. Glikos Trahanas (Sweet Trahana) 3¼ cups milk 1 tbsp salt 8¾ cups (3¼ lb) semolina, or half semolina and half bulgur wheat Bring milk to boil in pan, stirring constantly. Add salt; reduce heat; gradually add semolina or semolina and bulgur wheat mixture, stirring constantly with wooden spoon, 10-15 minutes, until very thick. Remove from heat; cover with thick cotton towel; let cool. Break dough into small, rough pieces; put them on thick cotton cloth in single layer. Let stand in dark, well-ventilated place for about 2 hours, until dry and crumbly. Rub pieces through coarse strainer, then spread out on thick cotton cloth; leave in cool place 4-5 days, until completely dry. Store in cotton bag hanging in cool place or in refrigerator. Makes 3¼ pounds. Preparation time 5½ days (including cooling and drying).

Steps:

• Heat a little olive oil in a pot and saute the onions and garlic. Cook until onions are translucent. Add into chicken broth and bring to a boil. Add trahana and cook until tender. Season with salt and pepper. Serve with garlic toast.
• Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour. Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes. Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups.

Steps:

• Arrange the chicken pieces and giblets in a heavy roasting dish.
• Sprinkle with the spices and salt and massage into the flesh.
• Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
• Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
• Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
• If there is an excess of liquid, leave off the cover for this part of the cooking.
• Sprinkle with parsley and serve with saffron