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- Cuisine: Greek
- Prep Time: 5 min(s)
- Cook Time: 10 min(s)
- Serves 6
Clayton’s abiding Saturday morning childhood memory is waking up to the aroma of klitheraki, cooked with lamb shanks and tomatoes. His own family love the dish, but he’s given it a twist by using chicken and lemon. This is a great winter dish and good value, too – make enough stock and you’ll have avogolemono soup as well.
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Ingredients
Stock1 free range chicken
2 bulbs garlic, crushed
2 bay leaves
1 handful marjoram
1 handful oregano
1 handful parsley
Salt
Klitheraki
Chicken stock
Shredded chicken meat from the carcass
Approx. 500g risoni (or orzo)
Zest of 1 lemon
Juice of 1 lemon
1 (or more) garlic clove, crushed
Salt and pepper
1 handful parsley
Preparation
StockPlace the chicken in a large stockpot. Cover with 5 litres of water. Bring to the boil. Add the garlic, bay leaves, marjoram, oregano and parsley.
Reduce heat to low and simmer for about 3 hours or until the chicken is tender. Season to taste.
Klitheraki
When the stock is ready, remove the chicken. Shred the meat from the carcass and strain the herbs from the stock. Return the stock a clean pan and return to the boil.
Add the pasta to the stock, stirring constantly to prevent sticking. Grate the rind of the lemon and juice it. Add the lemon juice and most of the zest, reserving a little to garnish.
Add some of the chicken and parsley. Just before the pasta is cooked, add the garlic. When the pasta has absorbed all the stock (about 10 minutes), serve and garnish with parsley and zest. Top with fresh ground black pepper, a sprinkle of sea salt. Serve with a side salad.
If you enjoyed this Klitheraki recipe then browse more Greek recipes, pasta recipes, harvest recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
Greek Restaurants
Displaying 10 of 236 Greek Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cellar 47 | Shepparton | |
| 2. | Santorini Hawthorn | Hawthorn | |
| 3. | Lemnos Taverna | Prahran | |
| 4. | Triselies | Katoomba | |
| 5. | Saffron | Manuka | |
| 6. | Yots Greek Taverna | Larrakeyah | |
| 7. | Eros Ouzeri | Adelaide | |
| 8. | Estia | Henley Beach | |
| 9. | George's Greek Tavern | Malvern East | |
| 10. | Greek Spot | Hawthorn |
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Hot Tips
Bringing meat to room temperature
Always bring your meat (this does not apply to minced meat) to room temperature before cooking it. This will allow for the exterior of the meat to brown nicely when it comes into contact with heat.
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Tartare
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