LIVING Hawke’s Bay photographer, Charlotte Anderson, recently spent time in London with her son, Finnian, and his dad, Tom. Together, the three of them visited the Greek municipality of Kifissia in Athens, where Finnian’s Aunt Anita lives. It was a true family holiday, with food high on the priority list. Charlotte’s sister Madeleine describes here a highlight of their journey.
Exploring Athens and the nearby islands is a task for the earlier part of the day. As the sun draws higher and the heat increases – up to a sweltering 40ºC – it is time to find cooler things to do.
Swimming, visiting museums, or just relaxing inside or under the ancient olive trees are just as interesting as wandering about the city and surrounds.
A highlight for locals is when nearby farmers bring fresh produce into Athens to sell.
One particular organic market is a daily event, with the location shifting around the city. On Tuesdays the market comes to Kifissia. So, with such a culinary opportunity not to be lost, they went along to investigate.
An assortment of fruit and vegetables is piled high under awnings, and produce, both pungent and fresh smelling, surrounds them as they walk. Knowledgeable vendors, eager to tout the exceptional nature of their wares, invite visitors to touch, taste and smell as they wander, so they can choose only the best goods available.
Fresh and dried alliums, shining olives, courgettes with flowers tightly budded, sweet-smelling oranges, herbs and greens showcase the traditional plants of the Mediterranean. Piles of ripe tomatoes, glossy chilies and capsicums, and soil-robed potatoes display the influence the crops of the Americas have had on European cuisine.
After examining the luscious produce and selecting only the right ingredients, it’s back to Anita’s home for Tom to cook a Greek-inspired meal. Potatoes and smashed garlic are scattered over a tray, then lemon juice and olive oil are liberally poured over them before roasting until the juices are brown and caramelised.
Chicken is marinated in lots of olive oil, lemon juice, oregano, with as much garlic as you dare. And for an added kick – garlic granules!
This spin on a traditional Greek dish is as flexible as the cook wants. The potatoes can be par-boiled in chicken and- lemon stock before being roasted in a shallow oven pan, then removed when soft and sprinkled with coarse semolina before being returned to the pan in the hopes of getting the best of both worlds: soft, garlicky, lemon fleshed potato with crispy edges.
Organic lemons can be liberally added to and within the chicken, the rind with its oils sprinkled everywhere. All measurements should be to one’s taste! Then it is either all roasted together in the tray or the chicken can be butterflied and barbequed separately. It’s up to you.
After waiting through the tantalising smells of cooking, dinner is finally served al fresco. Accompanied with a simple green salad and/or Greek salad, it is a delicious light summer meal.
Kali Oreksi!
Greek Chicken and Potatoes
Lemon Chicken
One whole or butterflied chicken, or
pieces on the bone
Marinade
4 Tbsp olive oil
6–8 cloves garlic, sliced or crushed
3 lemons, zested then sliced
1 Tbsp oregano
2 tsp garlic granules
Salt & pepper
Lemon Potatoes
4 large waxy potatoes cut into big wedges
1/2 cup chicken stock
Juice of 2 lemons
3 Tbsp olive oil
Salt & pepper
Coarse semolina – optional
Extra head of garlic – if desired
Pre-heat the oven to 180ºC on fan bake.
Mix all the ingredients of the marinade together (including the lemon zest) and marinate the chicken for a few hours before cooking. Set aside in the fridge till ready to cook.
Place the cut potatoes on a roasting dish with the stock, the juice of two lemons, olive oil, and pepper and salt. Cook for 20 mins to soften (if you want extra texture, add the semolina now).
Remove from oven and add the chicken, if cooking together. Pour all the marinade on the chicken and place lemon slices under the chicken so they remain soft and sticky throughout the cooking.
Place an extra head of garlic in the pan if you wish to have some extra sticky garlic to eat.
Cook for another 40–60 mins, or until the juices of the chicken run clear and is cooked through.
If cooking on the BBQ, cook the chicken to instructions of size, pouring the marinade over the chicken, and place the potatoes back in the oven till cooked and soft and sticky.
When ready, enjoy with a classic Greek salad.
