UK Cypriot celebrity TV chef Loulla Astin is teaching us how to make Tava Kotopoulo
Loulla is based in Manchester has a appeared on TV in eggs and baker, This morning and even had her own series Simply Greek.And was voted Granada TV woman of the year in 1995.
TAVAS KOTOPOULO
(Chicken Tavas)
‘Tavas’ is a Cypriot speciality and its name is derived from the clay pot in which it is cooked. The beauty of this dish is its simplicity. You can just throw all the ingredients together, stir a couple of times during cooking and when it is ready you serve it straight from the oven.
In Paphos and Lefkara, on the southwest coast of Cyprus they add rice and globe artichokes and sometimes a layer of sliced potatoes on top. Tavas traditionally it’s made with lamb or goat ,can also be made with pork, beef or rabbit, you can also add in any vegetables you like.
Serves 4
8 medium skin on chicken thighs on the bone
Or 1 kilo of chicken cut into large pieces
700g (1 ½ lb )Cyprus potatoes (firm and waxy)
1 large courgette, thickly sliced
1 red or yellow sweet pepper, cut into chunks
2 carrots, peeled and thickly sliced.
3 large ripe tomatoes cut into quarters
2 large onion, thickly sliced
3 bay leaves
2 small cinnamon sticks
½ tsp ground cinnamon
1 tsp ground cumin
1 tsp cumin seeds
2 tbsp. tomato puree
1 chicken stock cube
Salt and freshly ground pepper
275 ml (½ pt) warm water
100 ml olive oil.
Method
Peel the potatoes and cut into quarters. Wash and dry the chicken portions.
Season the chicken with salt pepper, cumin and cinnamon and fry in a little olive oil to brown (this is not essential but I like the chicken to have a nice colour), then place into a deep clay pot 29cm (11 inch) across, or a round roasting dish. Scatter the vegetables, onion, tomatoes, cinnamon sticks and bay leaves. Season again with ground cumin, cumin seeds ground cinnamon, salt and pepper and mix to combine.
Mix the chicken stock and the tomato puree in 275ml (½ pint) warm water, and pour over the chicken and vegetables then add the olive oil.
Cover and bake in a hot oven at 190oc – 375of or Gas Mark 5 for 1 ½ hour. Remove foil mix lightly and place back in the oven to brown for 25-30 minutes or until chicken and vegetables are all cooked and nicely browned.
