When David Hunter returned from his trip to the Middle East with Angela Kelly he was firmly converted to the food he had tasted, enthusing for weeks about the meals he had eaten in Greece in particular. In the end, Meg decided to try one of his favourites on the menu, and was delighted to find that the guests enjoyed it as much as David. Here’s the recipe:
KOTOPOULO ME MELITZANES for 4
- 1 3-lb chicken, cleaned and trussed
- 2 tablespoons olive oil
- 8oz button or pickling onions
- 12oz aubergines
- 8oz courgettes
- 4oz okra (or a small tin)
- 8oz small fresh tomatoes
- salt and freshly ground black pepper
- sprig of fresh rosemary
- ¼ pint chicken stock
Preheat the oven to 190°C/Gas Mark 5. Heat the oil in a large frying pan and lightly brown the chicken. Place the chicken in an ovenproof dish.
Peel the onions but leave whole, and fry in the oil for about 5 minutes until lightly browned. Cut the aubergines into large cubes, top and tail the courgettes and cut into ½” slices and cut the stems from the fresh okra. Add all the vegetables to the frying pan and cook for about 2 minutes. Remove from the heat and add the whole tomatoes, salt and pepper. (If you are using tinned okra, drain it and add at this stage).
Place the vegetables around the chicken, pour over the chicken stock and add the sprig of rosemary. Cover the dish and bake for about 1½ hours or until tender. Serve with boiled rice and a tossed green salad.