[Sca-cooks] oop::: Zankou chicken

[Seton1355 at aol.com]

--
[ Picked text/plain from multipart/alternative ]
OhMyGod!!  This sounds delicious!!!!!!!!
Phillipa <drooling>


> Bearing in mind sight unseen and no hard evidence, my first attempt
> would involve marinating chickens (whole if I had access to a rotisserie
> or other spit-roastig setup, split and flattened at the rib joints for
> grilling if not) in a drizzle of olive oil, maybe half a lemon, perhaps
> a whole one, squeezed and added to the marinade so the peel's oil gets
> in there too, maybe some cumin, chopped garlic, black pepper, maybe some
> mint and/or cilantro. I'd let this sit at room temp for an hour or so,
> or perhaps overnight in the fridge. Salt (coarse, Kosher or sea) goes on
> at the end, just before cooking.
>
> For the sauce, try this:
>
> SKORDALIA ME PSOMI -- Garlic Sauce With Bread
>
> 12-18 slices white bread
> 1 head (about 12 cloves) garlic
> 2 cups olive oil
> 1/3 cup vinegar
> parsley
> Calamata olives
>
> Trim and discard the crusts from the bread; soak in water and squeeze
> out thoroughly; measure to make 2 cups. Clean the garlic. Pound with a
> mortar and pestle or whirl in a blender. Add the bread, a little at a
> time, and mix or blend well with the garlic to a pastelike consistency.
> Add the oil and vinegar alternately, beating constantly. If the sauce is
> too thick, add a little fish broth or water to thin it. (But dilute with
> fish broth only when you plan to serve the sauce on fish; if you will
> serve it with eggplant, dilute with water.) Garnish with parsley and the
> olives.
>
> NOTE: This is a thick sauce with a pudding-like consistency. It does not
> flow off the spoon.
>
> From "The Greek Cookbook", by Sophia Skoura, Crown Publishers, NYC, 1967