Category: Chicken

Chicken with Figs – Greek Recipe

Chicken with Figs - Greek Recipe

I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.

So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labelled in Greek ;).

Back home, I only needed the chicken and on a late August night, I cooked the following dish. It was one of the tastiest I cooked or tested lately.

Ingredients (3-4 servings):

  • 700 g chicken breasts
  • 8-10 fresh figs, even a bit overripeChicken with Figs - Greek Recipe
  • 250 ml Imiglykos Greek red wineChicken with Figs - Greek Recipe
  • 2 bay leaves
  • the juice of half lemon
  • 2 tablespoons Greek virgin olive oil
  • Salt and pepper to taste

Preparation method:

  1. Halve the figs., set aside some halves for decoration.Chicken with Figs - Greek Recipe
  2. Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.Chicken with Figs - Greek Recipe
  3. Heat the olive oil in a frying pan and, over high heat lightly, Chicken with Figs - Greek Recipefry the chicken breasts on both sides.Chicken with Figs - Greek Recipe
  4. Turn heat to medium-low and add the halved figs, wine, lemon juice and bay leaves.Chicken with Figs - Greek Recipe
  5. Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.Chicken with Figs - Greek Recipe
  6. Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.

Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe

Chicken Gizzard and Hearts Skewers – Chinese Inspired Recipe


The inspiration for my recipe was my first night in Singapore:

I arrived in Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.

But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.

We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.

So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavour to the skewers but you can use other grills you have at hand.

Ingredients (4 servings):

  • 500 g chicken gizzards and hearts – mixed
  • 1 rhubarb stalk
  • 3 garlic bulbs
  • Red chilli pepper slices preserved in a salty brine
  • 2 green chilli peppers
  • 50 ml soy sauce

Preparation method:

  1. Cut the gizzards in three and place them in a bowl together with the hearts.
  2. Add the soy sauce and the red chilli pepper slices, stir them well together and let them marinate for 10 minutes.
  3. Slice the rhubarb stalk into 1 cm slices.
  4. Slice thinly the green chilli peppers.
  5. Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.Chicken Gizzard and Hearts Skewers
  6. Heat a charcoal grill, a grill pan or other grill you have handy.
  7. Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.Chicken Gizzard and Hearts Skewers

Chicken Drumsticks Marinated in Kefir and Apricot Kernels Recipe



  • chicken drumsticks
  • kefir
  • chicken drumsticks
  • apricot kernelsiIMG_8340

  • salt and pepper to taste
  • lemon juice
  • olive oil

Preparation method:

  1. Grind coarsely the apricot kernels.iIMG_8342
  2. Add to a bowl the chopped apricot kernels, kefir, olive oil, lemon juice, salt and pepper. Stir them well.iIMG_8345
  3. Place the drumsticks in the bowl and cover them with the marinade.iIMG_8346
  4. Leave them to marinate for 1-2 hours.iIMG_8349
  5. Remove the chicken drumsticks from the marinade, shaking the excess marinade.
  6. Grill them for about 35 minutes turning them from time to time.iIMG_8355
  7. Serve them with the remaining marinade poured over.iIMG_8358
Chicken Drumsticks Marinated in Kefir and Apricot Kernels
Chicken Drumsticks Marinated in Kefir and Apricot Kernels