Chicken Magiritsa with Aromatic Greens — continued
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Chicken Magiritsa with Aromatic Greens
INGREDIENTS FOR 6 SERVINGS
Video Recipe
INGREDIENTS
• --- ¼ cup (80ml) olive oil
• --- 1 cup (120g) spring onions, finely chopped
• --- 1 kg chicken fillet
• --- ½ cup (125ml) dry white wine
• --- 1 cup (215g) Carolina rice
• --- 2 liters (8 cups) hot water
• --- 5 cups (300g) lettuce, roughly chopped
• --- ½ cup (35g) dill
• --- 2 teaspoons (16g) cooking salt
• --- 1 pinch black pepper
• --- 3 eggs
• --- ½ cup (115ml) fresh lemon juice
METHOD
1. Cut the chicken into thin strips. Rinse the rice well until the starch is gone and the water runs clear.
2. In a pot, add the olive oil and sauté the spring onions. Add the chicken and continue sautéing for 10 minutes until it releases all its liquids and browns. Deglaze with the wine and allow the alcohol to evaporate.
3. Add the rice and stir. Sauté for 2-3 minutes, then add the hot water. Let the water come to a boil again, then reduce the heat to medium and simmer for 20 minutes.
4. Add the lettuce, dill, salt, and pepper, then stir. Simmer for 5 minutes and prepare the avgolemono. In a bowl, add the eggs and whisk very well. Add the lemon juice and stir.
5. Remove the pot from the heat. Using a deep ladle, take some broth from the magiritsa and gradually add it to the eggs, whisking quickly. Gradually return the egg mixture to the pot, stirring quickly. Place the pot back on the lowest heat and simmer for 10 minutes. Taste for salt and pepper, and add more water if needed.
