How to make a Greek Chicken Casserole (Kotopoulo Yiahni)
Scroll down for recipe card and ingredient list
1. Begin by preparing your ingredients; trim the chicken thighs of any excess fat and cut your onions into bite sized pieces
2. Then, heat oil in a large saucepan or stove-save casseorle dish
3. Add the chicken thighs and season generously with salt and pepper. Cook for about 2 mins each side until the chicken starts to brown (you’re not looking to cook it through at this stage, just brown it). You may need to do this in a couple of batches depending on the size of your pan (you don’t want to crowd the pan else it’ll struggle to brown).
4. Then, remove the chicken from the pan and set it aside
5. Add onions and garlic into the same pan and cook for 3 minutes
5. Then, add the chickne back in along with all remaining ingredinets (tinned tomatoes, lemon juice, 1 tsp cinnamon, tomato puree, oregano, thyme, chicken stock)
6. Bring it to a low simmer then cover and cook for 40 minutes or until the chicken is soft and cooked to your liking. Finish with seasoning of salt and pepper to taste.
Greek Chicken Casserole (Kotopoulo Yiahni)
A delicious, Greek-inspired, tomato-based chicken casserole. This one is a real crowd pleaser.
Ingredients
- 1kg chicken thigh fillets, skinless and boneless
- 2 tbsp olive oil
- 2 onions, diced
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 300ml chicken stock
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 2 sprigs fresh thyme (or ½ tsp dried)
- salt and pepper, to taste
To serve (optiona)
- Fresh parsley, to serve
- Rice or orzo
Instructions
- Begin by preparing your ingredients: trim any excess fat from the chicken thighs, dice the onions and crush the garlic.
- Heat the oil in a large hob-safe casserole over a medium-high heat. Season the chicken with salt and pepper and brown on both sides until lightly golden. Lift out to a plate (it doesn’t need to be cooked through yet).
- Lower the heat to medium. Add the onions and cook, stirring, until softened. Stir in the garlic and cook for a further minute.
- Stir through the tomato purée and cook for 1 minute.
- Return the chicken to the pan along with the chopped tomatoes, chicken stock, lemon juice, cinnamon, oregano and thyme. Season lightly.
- Bring to a gentle simmer, pop the lid on and cook on low for about 40–45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Taste and adjust seasoning. Remove the thyme sprigs. Scatter with parsley to serve if you like.
Notes
You can freeze the recipe for up to 3 months.
