Prasa Mi Kota
Prasa mi Kota
A traditional Romaniote dish featuring braised chicken with leeks. The long, slow cooking transforms the leeks into a soft, sweet sauce that coats the chicken, reflecting the older Greek Jewish love of allium-based braises.
Ingredients
- •2 lb bone-in chicken pieces
- •4 large leeks, cleaned and sliced
- •2 medium onions, sliced
- •3 tbsp olive oil
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 tsp sweet paprika
- •1/2 cup water or chicken broth
- •2 tbsp chopped dill or parsley, optional
Instructions
- 1
Pat the chicken dry and season it with salt, pepper, and paprika.
- 2
Heat the olive oil in a heavy pot and brown the chicken pieces on both sides.
- 3
Remove the chicken briefly and add the sliced leeks and onions to the pot.
- 4
Cook the vegetables for several minutes until they begin to soften.
- 5
Return the chicken to the pot and add the water or broth.
- 6
Cover tightly and braise over low heat for 40 to 50 minutes, until the chicken is tender.
- 7
Check occasionally and add a splash more liquid if needed to prevent sticking.
- 8
Serve hot, spooning the softened leeks and onions over the chicken.
Kosher notes
Use kosher chicken. This is a meat dish and should be served without dairy sides. The Romaniote origin places it in the older Greek Jewish culinary layer.
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