Chicken with Taro
  (Kotopoulo me Kolokassi)		  
     
  Ingredients
  • 1 med-lge chicken cut into portions
  • 2lb taro (kolokassi)
  • 2-4 sticks of celery, chopped
  • 1 large onion, finely chopped
  • 2 tbsp tomato puree
  • salt & pepper
  • oil for frying
 
  Method
  1. To prepare the kolokassi, cut the ends and peel the skin. Rinse and towel dry.
  2. With a sharp knife, cut across (1 ˝ cm thick) halfway then break off. Repeat to the end. NB If slices are cut all the way across without breaking off, the vegetable will melt while cooking.
  3. Heat the oil in a saucepan and brown the chicken. Transfer onto a dish.
  4. Sauté the onions then add the kolokassi and celery. Fry for 10-15 minutes or until they start to change colour.
  5. Dissolve the tomato puree in a cup of hot water and pour into the saucepan.
  6. Add the chicken and season well.
  7. Ensure the food is covered in liquid (if not add some more hot water).
  8. Cover and simmer for 1-1 ˝ hours until the liquid is reduced and the chicken and kolokassi are cooked.
  9. Serve hot.

 

 

  

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