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
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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.
