Monday, June 21, 2010
Briam with Chicken
From Jason Y.Crossfit Auckland
Briam is a Greek dish that is basically the kitchen vegetable off cuts slow roasted in a tomato based sauce. I add chicken because I like it! Here is the one that I used last:
1 Eggplant, halved and sliced 1cm-ish thick.
3-4 Courgettes, rough cut
3-4 Carrots, peeled and rough cut
2- 3 handfuls of Green Beans, destalked. Cut as needed, if needed.
1 onion, rough cut
2 Tins of whole peeled tomatoes
1 small container of tomato paste
3-4 garlic cloves, peeled and squashed.
5-6 Celery stalks, rough cut (optional)
600ish gm Chicken breast. I cut 1 large breast into 3 pieces.
6 -12 Olives
Oregano, dried or fresh your choice. If fresh don’t cut.
Preheat oven to 200-220 degree (Celcius) to either bake or fan bake.
Briefly seal chicken in hot pan.
Add all food ingrediants (minus olive oil and tomato sauces) into a deep baking dish.
Mix tomato paste with whole peeled tomatos in a side dish and add a little water. Heavily season with salt and pepper. If using dried oregano add into the water mix.
Pour the sauce over the food in the dish. Add water as required to approx ¾ cover the food. If using fresh oregano add now. Cover the dish with a lid or foil and cook in the oven for approx 1 ½ hours or as required til food cooked (soft bite). Stir every 15-20 mins after 45 mins.
Once cooked, add olive oil over the top, approx 1 cap per portion.
Should serve 4-5. Depending on how greedy you are J
Chicken should be tender and melt in your mouth, veges should be soft and full of infused flavour. Hot tip…..it’s approx 2.73 times better the 2nd cook!!
Optional: Kumara or potatoes are awesome in this if you are that way inclined. So is dipping bread in the sauce mix, not that I would know about that anymore of course, but my friends tell me it is awesome…