CHICKEN PASTITSADA WITH CORFIOT SPICE BLEND
PASTITSADA IS THE ICONIC DISH OF CORFU, AND THIS CHICKEN VERSION IS LIGHTER YET EQUALLY AROMATIC. THE SPETSERIKO, A DISTINCTIVE SPICE BLEND WITH CINNAMON, CLOVES, CUMIN, AND CAYENNE, GIVES THE SAUCE ITS UNIQUE CHARACTER. SERVED WITH THICK PASTA AND PLENTY OF CHEESE.
INGREDIENTS
- 1 whole chicken, cut into portions
- 3 large onions, grated or very finely chopped
- 150 ml semi-sweet red wine
- 3 tbsp red wine vinegar
- 80 ml olive oil
- 2 tbsp tomato paste (or 300 g tomato concasse)
- 500 ml hot water
- 1 tsp sugar
- Freshly ground black pepper
- Salt
- 1 1/2 tsp sweet red pepper
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp nutmeg
- 1/4 tsp cumin
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 6 fennel seeds
- 4-5 bay leaves
- Thick pasta (No. 3 or No. 5)
- Butter and grated cheese, for serving
INSTRUCTIONS
First prepare the spetseriko, the traditional Corfiot spice blend. Grind the bay leaves and fennel seeds in a mortar or blender until powdered, then mix thoroughly with the remaining spices. This blend can be made in larger batches and stored in an airtight jar.
Heat half the olive oil in a non-stick pan and sear the chicken pieces until golden on all sides. Add the grated onions and saute for 3-4 minutes. Deglaze with the vinegar and let it evaporate completely, then lower the heat.
Add the wine, cover, and cook for about 20 minutes until the onions caramelize. Dissolve the tomato paste in the hot water and pour it into the pan along with the sugar, remaining olive oil, 1 tablespoon of spetseriko, salt, and pepper. Let the sauce simmer on low heat for 45-50 minutes until it thickens and coats the chicken pieces.
Meanwhile, boil the thick pasta in salted water, drain, and toss in a pan with a little butter and 4-5 tablespoons of sauce along with grated cheese. Serve the pasta on a plate, place the chicken pieces alongside with plenty of sauce, and grate extra cheese on top.
Eva Monochari
Funky Cook
Wine Pairing
This pasta dish finds its ideal companion in medium-bodied wines. We recommend Lexis Νεμέα 2022 - Zacharias, a red wine from Agiorgitiko with exceptional character and a perfect match. Alternatively, Naoussa 2017 - Argatia offers a different but equally enjoyable tasting experience. Finally, Naoussa Grande Reserve 2013 - Boutaris Winery is an accessible and noteworthy choice. Serve the red wines at 16-18°C to fully express their aromas.
