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.
- 1 large roasting chicken
- 2 tablespoons dried Greek oregano
- 1 lemon, halved Read the rest of this entry »