Chicken frumenty (trahana) with tomato & feta cheese
A delectable comfort food that will keep you warm and cosy during winter season! Because nobody wants to struggle through a long ingredient list, we’ve created and extremely easy recipe to enjoy at home, covered in blankets, using simple stuff.
Servings: 2
Time: 25 mins
Method:
1) Cut the chicken fillets in small cubes and cook them in a non-stick pan on medium fire for 5-7 minutes with some olive oil, salt, pepper and smoked paprika.
2) Add onion and cook until soft for a minute followed by frumenty. Pour the white wine, give it a good stir and when the alcohol evaporates set fire to medium-low. Add 2 cups of boiling water and let cook for 10-15 minutes, stirring occasionally. Now it’s time for the chilli flakes. If spicy food doesn’t match your taste, feel free to use sweet bell pepper chilli flakes.
3) Top with crumbled feta cheese and a drizzle of olive oil. Optionally, add chopped fresh herbs (parsley, basil, chives).
*A dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Southeast Europe and the Middle East.
Ingredients:
250 g Ergon sour Frumenty (trahana)
2 chicken breast-fillets
1 lemon (unwaxed)
100 g feta cheese
1 onion (finely chopped)
150ml white dry wine
1 tsp smoked paprika
1 tsp chilli flakes
Salt & pepper
