Chicken Saganaki
My love for Greek food extends beyond its flavors and ingredients; it traces back to my childhood fascination with the cartoon movie Hercules (1997). This animated film sparked my interest in Greek mythology, including their culinary traditions. Back then, I would spend hours in the library browsing through recipes in each country. I’d eagerly copy them down, eager to try them out at home with my family as my willing taste testers. Since then, I’ve continued to develop recipes and have become a devoted fan of traditional dishes.
One such dish is Chicken Saganaki, a delightful Greek recipe featuring tender chicken cooked in a flavorful tomato sauce with aromatic herbs, topped with melted cheese. In my version, I’ve opted for cottage cheese instead of feta to create a lighter twist on the classic.
Here’s a simple recipe to enjoy Chicken Saganaki.
Ingredients:
- 4 boneless chicken thighs, sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/4 cup chopped leeks
- 1/2 cup cottage cheese
- 1/4 cup mixed cheese
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and season with salt and pepper. Cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Using the same pan, add the chopped onion and leeks and cook until softened.
- Stir in the diced tomatoes and bring the mixture to a simmer.
- Place the chicken breasts in a baking ceramic dish and pour the tomato sauce mixture over them. Sprinkle with cheese and bake for about 15-20 minutes, or until the cheese is melted and browned.
- Garnish with chopped fresh parsley or spring onion and serve hot with rice, pasta, or salad.
