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Posted on 06 April 2011 by

Greek-Style Chicken with Tomato-Feta Cream

By David Harbilas

I feel like I should know more about Greek cuisine, since my father was raised by Greek immigrants and spoke the language fluently.

Sadly, I know little more than dolmades, keftides, and spanekopita.

But chefs often “think” in flavors, and though I do not know if this dish has any basis in traditional Greek cooking I do know that the flavors are unmistakably Greek and dependent on tomatoes.

The best, ripest tomatoes work well in this sauce, and if none are available then less than ripe tomatoes that have been roasted and pureed will do.

Serves 4

Posted on 04 April 2011 by

Greek Tomato Sauce

By David Harbilas

I will admit that I am not a fan of the mace-like family of spices.

They seem more bitter than sweet, a flavor often not friendly to many people’s sense of taste, and they seem better suited to desserts than savory entrees.

Yet the Greeks have a long history of using spices like cinnamon and allspice in sparing amounts with great success.

The one preparation I am sure it would work well with is lamb, especially shoulder chops that have been braised in a sauce like this one. The sweet-gamy flavor of lamb lends itself to those slightly bitter flavors.

Makes about 8 cups of sauce


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