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CHICKEN SAUTEED WITH EPIROS TALAGANI

INGREDIENTS

  • 200g EPIROS Talagani
  • 100 g olive oil
  • 500 g chicken breasts, cut into 2cm cubes
  • 2 medium-sized red peppers, thinly sliced
  • 1 garlic clove, crushed
  • 1 large, ripe tomato, thickly grated
  • 1 tsp finely chopped marjoram
  • 1 shot-glass tsipouro (or raki, not anise-flavored)
  • Salt & black pepper

EXECUTION

Heat olive oil in a large skillet. Add chicken and brown. Add peppers and sauté until softened. Pour in the tsipouro, let it evaporate and add the garlic and the tomato, plus salt & pepper. Let it cook for 6-7 minutes. Add EPIROS Talagani and let it cook for 1 more minute. Remove from heat and sprinkle with the marjoram.