Chicken Pastitsada Recipe in Association with the Chefs at Marbella Nido

07 April 2020

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Marbella Nido is found on the island of Corfu and is well known for its delicious gourmet and local cuisine. As we all hunker down at home and dream of sunnier climes we’ve teamed up with the chefs at Marbella Nido to bring a little bit of the Greek Islands to your kitchen. This Chicken Pastitsada recipe is the perfect meal to share with family or friends (or whoever you are currently in isolation with!). Focusing on a blend of traditional herbs and spices, close your eyes and imagine you are in Corfu. For those of you that are curious about the hotel behind the recipe you can info out more here.


Ingredients

  • 4 chicken drumsticks
  • 1/2 cup of Greek extra virgin olive oil
  • 3 onions sliced
  • 3 garlic cloves sliced
  • 1 can chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 2 1/4 cups red wine
  • sea salt
  • freshly ground black pepper
  • 6 cloves whole
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red chilli powder
  • 2 bay leaves
  • 2 cinnamon sticks each 2 inches long
  • Cannelloni
  • baby green herbs (to garnish)

Bechamel sauce

  • 40g flour
  • 400g double cream
  • 100g onions thinly sliced
  • 3g salt
  • 60g butter
  • 3g nutmeg
  • 50g graviera cheese grated

Heat the olive oil in a large deep pan. Sear the drumsticks until golden brown on all sides. Transfer the seared chicken to a plate and set aside. Drain about half the oil from the pan and add the onions and garlic. Sauté until golden and then add the tomato paste and sauté for another minute over medium high heat. Add the chicken, wine, cloves, cumin, chili powder, the bay leaves, salt and pepper to taste, and allow the sauce to reduce by about half, and then add the chopped tomatoes and cinnamon sticks. Add enough water to cover the drumsticks. Cover and bring to a boil. Then, reduce the heat to medium and allow it to simmer, stirring occasionally, for 1 hour or until the drumsticks is cooked through and the sauce has thickened.


Boil the cannelloni for 4:30 minutes and shock it in an icebath. Let it cool and transfer to a bowl with virgin oil cut it to 2.5cm.

Bechamel Sauce: In a pan add the butter and flour and mix well until golden in color. Add the cream gradually, whisking constantly. Once the cream is incorporated add the salt and onions and continue whisking for 25 minutes until the bechamel sauce is cooked. Add the nutmeg and the graviera cheese and strain in a bowl over ice, leave until chilled.

To serve, take the cannelloni and put 15g of chicken into each, cover with 4g of bechamel and put them in a tray to warm up in the oven. Transfer to a plate and decorate with baby green herbs.

Watch the video for a demonstration!