Rooster with Anari and Kefalotyri
Servings: 6 People
Ingredients
- 1 Rooster , around 2kgs, Legs and thighs as they are, breasts cut in three each
- 1.4 kgs Tomatoes , ripe and sweet, roughly cut (with their juices)
- 3 tbsp Tomato Paste
- 3 large Red Onions , roughly chopped
- 2 cloves Garlic , thinly sliced
- 1 cup White Wine
- 125g Anari Dry Traditional Village Style , Charalambides Christis, finely grated, Goat and Sheep
- 100g Kefalotyri , Charalambides Christis, shaved-grated
- 2 Bay Leaves
- 1 tbsp dry Coriander , crushed
- 1 tbsp dry Thyme
- ⅓ tsp Cinnamon , ground
- 2 tbsp Fresh Parsley , roughly chopped
- 80ml EVOO , Extra Virgin Olive Oil
- 2 tsp Coarse Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Wash thoroughly the rooster and leave legs and thighs as they are, breasts cut in three each, skinned. Pat dry to remove all the humidity.
- Place a large pot or casserole on high heat and when it heats up, a minute or two later, pour half the oil and add half the roosters’ pieces. Sauté each side for 2-3’ until nicely colored and remove from the pot. Repeat for the remaining roosters’ pieces.
- In the same pot, on medium heat pour the remaining oil and add the onions sauteing for just 3’. Add the garlic and sauté for 2’. Add the tomato paste and stir into the onions cooking for just 1’. Bring the rooster back to the pot and deglaze with the wine on high heat. Allow for the alcohol to evaporate, about 2’.
- Add half the tomatoes to the pot, add the grated anari, add the remaining tomatoes, add the coriander, thyme and cinnamon along with the bay leaves and season with the salt and pepper. Give it a gentle stir and simmer at very low heat, with the lid on, for about 1 hour and 45’.
- Serve with thick pasta, shave-grate the kefalotyri on top and sprinkle with the parsley.