(Kotopoulo me Rigani)
Makes 6 servings
With Dioscorides in mind, I found this recipe, which relies on the combination of onions and oregano for its character. The dish still is made in Crete’s country villages and taverns, but I would not be surprised if some ancient cookbook unearthed on the island would include this recipe as the first entry under "poultry."
Slow "dry" baking in an earthenware pot produces a luscious dish that looks and tastes as though it has been lightly grilled. A German Römertopf baker is ideal for this, but any earthenware casserole dish will do. Two rabbits could be substituted for the chicken.
William Woys Weaver is a food historian, cookbook author and contributing editor for Mother Earth News and Gourmet magazines. He gardens, cooks and writes from his home in southeastern Pennsylvania.
Click here for the original article, Wild Oregano: The Mediterranean Spice.
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