Christos Anesti and chronia polla. This is our wish after Easter which means Christos Anesti (Christ has risen) and may you live for many years.
Today, Monday after Easter it is still a public holiday here in Greece. I wanted to cook something light with ingredients I had at home as all the shops are closed today.
It’s a very easy dish which can be whipped up in no time and very delicious. Last week when we were fasting, I made a vegan pesto with Kafkalithres and Myronia and used it to make Spaghetti aglio e olio with courgettes and spinach using the same pesto.
I then stored it in the deep freezer and today I used about 1/4 of what was leftover.
If you live in Greece, I urge you to try these herbs as they give an amazing taste to food, otherwise you can still use any other pesto you like which will, of course, give a different taste. The leeks add a delicious sweet flavour and of course the addition of Greek creamy yoghurt in the end makes it even more delicious and creamy.
While I was boiling water for the rice I added one bio vegetable bouillon in the water and used 1 ladle of this broth to cook the chicken but you can use any broth you like or just water.
I have a small note on garlic, which I discovered accidentally, while giving instructions to my son who lives in England how to cook. In my recipes I have never used more than 2 cloves of garlic. My son explained to me that in England he used 5 – 6 cloves and they don’t even taste like garlic. Greek garlic is very strong and 1 clove is enough to send even the dracula away he said So, this explains why I was wondering how people can use so much garlic. My point is that you should adjust ingredients according to their taste and flavour.
Chicken with Leeks, Greek yoghurt and kafkalithres pesto, recipe by Ivy
Preparation time: 15 minutes
Cooking time: 15 minutes
700 grams skinless chicken breast, cut into thin slices
1/3 cup olive oil
1 large leek, finely chopped
3 spring onions, finely chopped
2 cloves garlic, finely chopped
½ cup white dry wine
Salt and freshly grated black pepper
Kafkalithres and myronia pesto (about 3 tbsp)
1 ladle (about 1 cup) vegetable or other stock or water
1 heaped tablespoon Greek yoghurt
In a large, heavy, skillet with a cover, heat the oil over high sauté the chicken on both sides, for at least 5 – 6 minutes.
Add the leeks and spring onions and sauté for a few minutes. Then add the garlic and sauté until starting to soften, then add the wine.
Add salt and pepper and pesto and mix.
Add the vegetable or other stock and cover with the lid.
Cook until the chicken is fork tender, about 15 minutes.
Uncover and mix in Greek yoghurt.
Serve with rice of pasta.
Recipe adapted for Gallbladder Diet:
Disclaimer: I’m not a doctor, I’m not a surgeon and I’m not a dietician. Each person may have different symptoms, so please consult your doctor before following this diet.
Kopiaste and Kali Orexi,