Κοτόπουλο με παραγέμιση (Μαγειρεύω Κυπριακά 2013-2014). Πηγή: Στάλω Λαζάρου.
It is a dish served during festivities but also on Sundays at the family table in more recent times. The recipe is based on similar Greek and international recipes for stuffed poultry as a festive meal.
Name - Recipe
Κοτόπουλο με παραγέμιση.
1 glass of soup rice (glacé)
1 chicken thigh
1 chicken gizzard
1 chicken liver
3 glasses of water
1 onion
Parsley
Dried spearmint
Salt
Black pepper
Spices
½ cube of chicken stock
Olive oil
Place the chicken in a pot and boil it in water until you prepare the stuffing. Wash the rice and strain it. In separate bowls, chop the onion, parsley, gizzard and liver. In a saucepan, add the olive oil and sauté the onion lightly. Add the liver and the gizzard and mix. Add the rice and continue to stir. Add the seasonings (salt, pepper, spearmint and spices). Turn off the heat, add the parsley and the chicken stock dissolved in a bit of water and stir. Put the mixture into a clay pot. Take the boiling chicken and put it in the clay pot. Add the water. Cook in a preheated oven at 200°C for about 30-50 minutes. Serve with salt and lemon. (Georgia Psilogeni, Cooking Cypriot food 2013-2014)
Boiling.
Sautéing.
Cooking in a clay pot in the oven.
Water can be replaced with the broth of the boiled chicken. The food is cooked both in a wood-fired oven or a whole chicken in a ttava clay pot or in the conventional oven. (Georgia Psilogeni, Cooking Cypriot food 2013-2014)
Functional and symbolic role
Mostly prepared on festive occasions (Georgia Psilogeni, Cooking Cypriot food 2013-2014)
Additional information and bibliography
Recording: Georgia Psilogeni (14 years old), a student of Kokkinotrimithia High School. See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Traditional Recipes
Chicken and potatoes kappamas
After they are sautéed, the chicken and potatoes are cooked in wine. The recipe comes from the occupied Assia in the Mesaoria region (Famagusta province).
Traditional Recipes
Chicken in wine
" Put the chicken in the oven until it browns. Then, add the wine and let it cook through." (Charalambos Roussidi Hadjiharalambous, Kyperounda)
Traditional Recipes
Chicken with green beans
Chicken and green beans yahni (combined in tomato sauce).
Traditional Recipes
Chicken with lountza and kaskavali cheese
A family recipe of the recent years that was mainly prepared on festive occasions. It comes from Chandria in the area of Pitsilia (mountainous district of Limassol).
Traditional Recipes
Chicken with pilaf rice
Chicken cooked in commandaria wine and served with rice pilaf with tomatoes and herbs/spices. A recipe that combines the contemporary and traditional Cypriot cuisine.
Traditional Recipes
Chicken with rice or lentils
Chicken and rice or lentils are cooked in chicken broth, which contains tomato sauce. The recipe comes from Pyrgos Tillirias in the district of Nicosia.
Traditional Recipes
Fried chicken
"Put oil in the pan to heat and fry the pieces until browned on both sides." (Kyperounda)
Traditional Recipes
Game birds with halloumi
Recipe for stuffed game birds (partridges, pigeons or quails). “Brush with butter, put oregano and pieces of halloumi in the cavity and roast in the oven." (Stavroula Vorka, Kornos)
Traditional Recipes
Game birds with lemon and šinnos
A recipe for cooking game birds (song thrush or others). They are boiled and flavoured with šinnos (pistacia lentiscus) and lemon juice.
Traditional Recipes
Kaourmas with chicken
A variation to kaourmas recipe is the replacement of red meat with chicken.
Traditional Recipes
Kóta vrastí - Boiled Chicken
Very simple, easy and healthy chicken recipe. Boiled in water and served with a squeeze of lemon.
Traditional Recipes
Okra yahni with chicken
A dish combining okra and chicken, cooked in a rich tomato and onion sauce. The recipe comes from Pera Chorio Nissou, Nicosia district.
Traditional Recipes
Pigeon in Commandaria sauce with yellow split peas
Pigeon in Commandaria sauce and pigeon liver served with luvana (yellow split peas) purée with wild asparagus and mountain mushrooms. A contemporary recipe using traditional Cypriot ingredients.
Traditional Recipes
Quail with mediterranean stuffing
A recipe from Famagusta. Quail, a popular game in Cyprus, is stuffed with tomatoes, olives and halloumi, common staples in the traditional Cypriot cuisine.
Traditional Recipes
Ravioles
Very tasty pasta with halloumi filling, baked in chicken broth and served with plenty of grated halloumi and spearmint.
Traditional Recipes
Roast chicken with potatoes
Psito - roast meat or chicken with potatoes is the most popular Cypriot dish cooked in the oven. It is particularly associated with the family Sunday lunch.
Traditional Recipes
Roast turkey with stuffing
Turkey with stuffing has been an indispensable addition to the rich Christmas table in modern times.
Traditional Recipes
Stuffed partridge
"Grate the halloumi and mix with the eggs. Stuff the partridges with the mixture and stitch the belly." (Iphigenia Eleftheriou, Kyperounda)