Agias Sofias 16, Corfu 49100, Greece
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4 chicken thigh fillets no bone no skin
2 medium aubergines (eggplant)
2 large green peppers
2 large red peppers
4 large ripe tomatoes
a small batch of each, celery, parsley, spearmint leaves, finely chopped
1 large dry onion chopped
2 garlic cloves finely chopped
¾ cups short grain white rice
salt and pepper to taste
¾ cup of olive oil
Optional : chopped potatoes for the roasting pan
First preheat oven to 180C
Wash vegetables, Cut off tops of tomatoes (retain them) and scoop out the pulp, finely chop the pulp and add to a large bowl.. Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp chop and add this to the bowl as well. .
Place the vegetables in a pan packed closely but not squashed.
In the bowl add the rest of the fresh greens chopped, the onion, garlic, rice, half the olive oil ,salt and pepper. Set aside.
In the bowl of a food processor place chicken thighs and pulse until chicken is well minced. Add the chicken to the bowl. Mix thoroughly with a spoon. Stuff all the vegetables and place the tops of tomatoes and peppers.
Cut the potatoes if using and zucchini to bite size pieces and spread them between the vegetables.
Sprinkle with breadcrumbs (optional), salt again the vegetables and add the rest of olive oil. Add 1 cup of water.
Cover the Gemista with aluminium foil and bake in preheated oven at 180 degrees Celsius for 60-75 minutes. Halfway through cooking time remove the aluminium foil and bake, until nicely coloured.
If you have leftover filling I just make small patties and place them in the pan together with the vegetables.
This Greek dish can be eaten hot or cold and served with some feta cheese. Enjoy 🙂
For vegetarian version omit chicken thighs. It is just a delicious 🙂