- 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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1 free range chicken
2 bulbs garlic, crushed
2 bay leaves
1 handful marjoram
1 handful oregano
1 handful parsley
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
Place 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.
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.
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|6.||Yots Greek Taverna||Larrakeyah|
|9.||George's Greek Tavern||Malvern East|
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