How to Make Grecian Chicken Riganati for Mother's Day

Nothing says comfort food and special occasion at the same time, like Chicken Riganati. It is a marinated and simmered chicken until just the touch of a butter knife makes it fall off the bone. My son loves the Chicken Riganati at, Papaspiros Restaurant 728 Lake Street in Oak Park, Illinois.

The head chef comes in daily as early as 5:30 am, and begins the process of making the entire menu of traditional dishes from scratch. Like Thanksgiving dinner on a plate, you will not go to bed hungry or unsatisfied with this chicken!

I hope you will enjoy it as well as our family has.

Chicken Riganati (Greek Simmered Chicken)

Ingredients

Three pounds of dark meat chicken

(If preferred, you may use a combination)

The juice of three large lemons

1/2 cup extra virgin olive oil

One stick of butter cut into tablespoons

Three tablespoons fresh oregano

Three tablespoons fresh thyme

Six cloves of garlic minced

1/8 cup paprika

One tablespoon ground cardamom

One tablespoon Kosher salt

11/2 teaspoons black pepper

1/2 teaspoon ceyenne (optional)

1/2 cup parsley minced (flat leaf)

Method

1) Preheat oven to 350 degrees. In a small bowl mix the olive oil and lemon juice and set to the side. Cut wash and pat dry the chicken pieces.

2) Pour the lemon and oil sauce over both sides of the chicken in two deep lasagna pans, or two large pans with sides. Mix all the dried spices together and sprinkle evenly over the chicken. Next sprinkle the oregano, garlic and half the parsley mixture. Put one tablespoon of unmelted, or melted butter over each piece.

3) Bake for about 15 minutes, and then flip over. Bake another 15 minutes and flip again, basting with the juices each time. Keep covered and slightly vented with some foil so the juices will remain.

4) Flip one further time for 10 to 15 minutes until juices run clear in the inmost part of the dark meat.

5) If desired you may cook with some potatoes halved and seasoned the same way surrounding the chicken. If so, cook the potatoes for an additional half hour and increase the heat the last half hour to 375.

6) Take off the pan juices and skim the excess fat off. Serve the chicken with some rice, the potatoes if using, and some simmered green beans or peas.

World Cuisine Today www.worldcuisinetoday.com May 13, 2017