Summary

Ingredients

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon clove (s), ground in a mortar
• 1 teaspoon cinnamon powder
• 4 tablespoon lemon juice
• 1 glass white wine, or more
• 200 g tomato paste, (tomato paste) from Greek or Turkish delicatessen
• 350 g tomato (s), peeled, from the can
• 1 teaspoon sugar
• 3 chicken breasts, whole, halved, boned, skinned
• 6 tablespoon butter
• 1 tablespoon olive oil
• 2 large onions, finely chopped
• 2 clove (s) garlic, finely chopped
• 0.25 liter ¼ boiling water
• 1 tablespoon corn starch mixed with /2 glass water
• 250 g cheese, rated (kefalotyri or parmesan)
• 600 g noodles, (rice noodles, kritharaki) as a side dish

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Instructions

1. A classic dish from the Greek country kitchen, which takes some work, but is sure to tempt you to repeat it due to its piquant taste.
2. Mix together salt, pepper, cloves, cinnamon and lemon juice in a bowl. Mix well. Mix well with the chicken breasts in a double plastic bag (I always take 20 l garbage bags from the roll). Seal the bags tightly and put them in the refrigerator for about 4 hours. Turn more often so that the marinade is evenly distributed.
3. Melt the butter in half in a 3 l saucepan, add 1 tablespoon of olive oil so that it does not turn brown, and fry half of the chicken breasts on both sides until golden. No more than eight minutes. Do the same with the other chicken breasts. Put the seared meat on a plate.
4. In the same saucepan, sauté the onion and garlic briefly; Pour water on and add the wine. Now stir in tomato paste, tomatoes and sugar and increase the heat supply until the sauce comes to a boil. Put the lid on the pot and let it simmer for an hour over reduced heat. If you would like the sauce to be thicker, add the dissolved cornstarch after cooking for 40 minutes. Season to taste with salt, put the chicken pieces back in and simmer for another 15 minutes. In the meantime, prepare the rice noodles according to the instructions on the packet.
5. Serve the meat with the sauce and rice noodles, add a bowl with grated kefalotyri (Greek: delicatessen) or parmesan. Anyone can sprinkle the dish with it as needed.
6. I often make this food in large quantities because it is easy to freeze.