Wednesday, April 02, 2003
Labels: Recipe
Chicken Bizeli
2-3 cooking onions
1-2 chicken breasts
6-7 white potatoes
1 can, stewed tomatoes
1 can, tomato paste
frozen peas
bayleaf
salt
black pepper
cooking oil
—
It's easy to make this traditional Cypriot stew for dinner tonight and
lunch tomorrow. Chop up two or three good sized cooking onions
and throw them into a midsized pot that contains warming oil.
Cook onions until they start to smell awesome. Throw in some
chicken. I prefer chicken breast but any kind will do. The stew
will cook for quite some time so size and bones are totally
up to you. If you throw in chicken bone-in by the time the stew
is finished the meat should fall off the bone at the slightest touch. Turn up the heat
from low to medium to cook the chicken. Add some salt at this
point. Salt is a building block of life! It should start to smell
really good now. Throw in your tomato paste, some water,
and the can of stewed tomatoes. I'm partial to Unico products
but use what you like. Now might be a good time to throw in
some ground black pepper. Somewhere in between cooking
the chicken and adding the tomato aspect you will have chopped
up the potatoes into pieces just larger than the size of pool chalk. Throw them
in the stew. There should be enough liquid to cover all the solid
ingregients. Add some bayleaf, return the element to low heat,
cover, and let this simmer for as long as it takes. I like to wait
until the potatoes are soft and fully flavoured. By the time the
potatoes are done you know that the chicken is well cooked and
infused with the flavours. At this point you'll want to throw in
enough frozen peas. 'Enough' is based on your personal preference.
Cover pot again, and let simmer for another ten or fifteen minutes.
My mother adds lemon at this point, but Greeks add lemon to everything
so I'll leave this final flavour up to you. Serve with white bread. ¶
Well I've been watching while you been coughing / I've been drinking
life while you been nauseous.
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Antony Hare is a freelance illustrator whose work has appeared in publications including Esquire UK, Maisonneuve, Forbes, Annabelle Mann, The Improper Bostonian, Bon Appétit, the Globe and Mail, and National Post (for which he won a Silver Medal from the Society of News Design). His work is at the meeting point between portraiture and caricature. Antony is a member of the Society of Illustrators and works from his office in downtown Toronto. ¶ Learn more about Antony.
Siteway was launched in 1996. It is Antony Hare's personal web site and is affiliated only with him. It contains his gallery of illustrations and blog since 2000. His illustrations are available for sale and for licensing in film and advertising. Siteway World is Siteway, Phelts, Tonicville, and Coastalmatic. Siteway is updated every week, usually Tuesday, with a new feature illustration.
