By Dimitris Tziovaras

This week, our Culinary Writer Dimitris Tziovaras from Greece has prepared a delicious and tender chicken with rice, nuts and prunes for us. We hope you like it as much as we do!

  • ½ Chicken
  • 1 Cup of coffee olive oil
  • 1 Small onion, chopped
  • 1 Clove of garlic, chopped
  • 1 Bay leaf
  • 30 gr finely chopped ginger
  • 1 cup American yellow rice
  • 10 gr Almonds
  • 10 gr Peanuts from Aegina
  • ½ Glass of white wine
  • 4 Prunes
  • 2 Rhin slices of lemon
  • 1 sprig of thyme
  • 2 Allspice seeds
  • 2 Clove seeds
  • 1 Cinnamon stick
  • 1 tbsp Currants
  • Salt
  • Pepper
  1. Season the chicken with salt and pepper and sauté it lightly in a pot with a little bit of olive oil until it turns golden and is half cooked. After it browns evenly, remove it from the pot.
  2. Add the rest of the olive oil to the pot and sauté the onion, garlic, bay leaf, ginger and rice.
  3. As soon as the rice turns white and transparent, add the almonds and pistachios. Deglaze with wine and once the alcohol has evaporated add the plums, lemon, chicken and spices.
  4. Mix and pour 4 cups of water and let it boil for about 10 minutes. Then add the rice, season with salt and pepper and once it boils, transfer the food to the pot and cover it.
  5. Place the pan with the food in a preheated oven at 200°C for 15-20 minutes. 3 to 4 minutes before the cooking is finished, uncover the pot and let it brown. Remove from the oven and serve.


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