Kotopoulo Me Trahana Chicken With Trahana Recipes

GREEK CHICKEN & TRAHANA: READY IN UNDER 45 MINUTES!

Steps:

• Season the chicken drumsticks on both sides with salt and pepper.
• Heat a large skillet or pot over medium heat and add ¼ cup of olive oil.
• Place the chicken in the skillet and brown 5 minutes on all sides.
• Reduce the heat to medium-low and add the onions. Cook until the onions are soft and golden. About 10 minutes.
• Add the grated garlic and warm through for a few seconds.
• Add the chicken stock and bring to a boil.
• Add the diced red peppers, the trahana, the chili flakes, salt, and pepper.
• Reduce the heat to medium-low and cook for 8-10 minutes or until the trahana is al dente. There will still be liquid in the pot. The tarhana will soon absorb it all. Remove from the heat.
• Garnish with chopped mint and feta cheese. Taste and adjust seasoning if needed.

CHICKEN SOUP WITH TRAHANA (HOMEMADE DRIED PASTA)

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.

KOTOPOULO ME TRAHANA (CHICKEN WITH TRAHANA)

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).

SIMPLE TRAHANA SOUP WITH LEMON AND OLIVE OIL

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.

TRAHANA WITH MUSHROOMS

Steps:

• Place dried mushrooms in a bowl or in a pyrex measuring cup and pour on 3 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth or with a double thickness of paper towels, place it over a bowl and drain mushrooms. Squeeze mushrooms over the strainer to extract all the liquid, then rinse them in several changes of water to remove sand. Chop coarsely and set aside. Combine mushroom soaking liquid with additional vegetable or chicken stock to make 7 cups. Add salt to taste if stock is not already seasoned. Transfer to a saucepan and bring to a simmer.
• Heat one tablespoon of oil over medium heat in a large heavy skillet or wide saucepan and add onion. Cook, stirring, until just tender, about 5 minutes, and add dried and fresh mushrooms. Cook, stirring, until mushrooms begin to release liquid, about 3 minutes. Add garlic, thyme and a generous pinch of salt. Cook, stirring, until mushroom liquid has just about evaporated, and add the remaining oil and the trahana. Cook, stirring, until trahana is coated with oil.
• Stir in wine and cook over medium heat, stirring, until wine is no longer visible in the pan. Stir in a ladleful or two of simmering stock, enough to just cover trahana. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when trahana is almost dry, for 15 to 20 minutes, or until trahana is tender. Taste and season with salt and pepper.
• Add another small ladleful of stock to the trahana. Stir in parsley and Parmesan if using. The trahana should be creamy. Serve at once in wide bowls.

KOTOPOULO SKORTHATO (LEMON GARLIC CHICKEN WITH POTATOES)

Steps:

• Preheat oven to 355°F (180°C).
• Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.