Chicken Chicken by Gabriele Sponza
I bring you another Gabriel's recipe - chicken chicken. “Kokoreç” or “Kokoretsi” is a dish prepared predominantly in Turkey and Greece and is one of their most famous fast food specialties. Kokoreč is actually the following: lamb entrails that are well seasoned and wrapped in intestines and thus fried on a grill machine similar to the one for kebabs. It is then finely chopped and served with a pastry, like a sandwich. I don't really like the entrails and I don't know how to eat it, but this chicken chicken is prepared somewhat differently, and it has only one thing in common with real chicken - the meat is very, very finely chopped and very finely seasoned.
Preparation steps
- Separate the meat of the drumsticks from the skin and bones, then cut into smaller pieces and add salt. Approximately 250 grams of meat is needed.
- Finely chop the hot peppers as well. (Although there are three peppers in the original, I put two because they are too hot) Cut the tomato into cubes and leave it together with its juice in a bowl for later. (I used cherry tomatoes, and maybe plain, it takes about 150 g of tomatoes) Cut the garlic as finely as possible.
- Heat the olive oil in a pan and add the peppers and garlic. Fry this until the peppers are soft. Then add the meat and fry over high heat. Add the tomato puree and all the spices, mix well and fry until the chicken is done.
- When the chicken is fried, pour it on a cutting board and return the pan to the stove to keep from cooling. Then chop the meat well with a knife, the finer the better.
- Return to the hot pan and add the diced tomatoes. Keep frying until the liquid evaporates, then it's over. You can serve the finished filling with a pastry as a sandwich. I stuffed tortillas with this and it was great!
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