SAVOUR & S I P
Fasolakia yiahni
A DISH OF FINE GREEN BEANS IN TOMATO SAUCE,
SERVES : 4 PREP T IME : 10 MINUTES COOK T IME : 10 HOUR 15 MINUTES IS PERFECT FOR AN AUTUMN EVENING WITH POTATOES AND OPTIONAL CHICKEN, THIS HEARTY RECIPE STEP-BY-STEP GUIDE 1. Place a large saucepan over a medium heat, then seal the chicken strips in a generous drizzle of olive oil. Transfer the chicken to a plate and set aside. 2. Using the same pan, saute the onions and garlic. Add the cinnamon, bay leaf and a pinch of salt, then the carrots and potatoes. Cook for five minutes. trim the ends) •400g passata •600ml chicken or vegetable stock •Sea salt and black pepper INGREDIENTS •8 skinless and boneless chicken thighs, sliced into strips •Generous drizzle of extra virgin olive oil •2 white onions, finely chopped •2-3 garlic cloves, grated •1 cinnamon stick •1 bay leaf •4-5 carrots, thickly sliced •500g potatoes, peeled and cubed •1 tbsp tomato puree •1 tbsp red wine vinegar •600g fresh or frozen green beans (if fresh,
3. Stir in the tomato puree and red wine vinegar, cook for a further two to three minutes, then stir in the green beans, coating them in the sauce. Add the passata and stir thoroughly before adding the stock. 4. Put the chicken strips back in the pan, stir well, cover with a lid and simmer for about one hour. Stir occasionally and,
when the sauce has thickened, the potatoes are cooked through and the beans are soft, season the mixture with sea salt and black pepper to taste. 5. This recipe can also be made with lamb or pork, or without meat altogether, in which case you only need to simmer the mixture for up to 40 minutes after adding the stock.
ANYTHING ‘YIAHNI’, MEANING WITH A TOMATO SAUCE, GOES WELL WITH POTATOES
56 SEPTEMBER 2021 CAMBSEDITION.CO.UK
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