Chicken Kozani

Chicken Kozani


5 people made this

About this recipe: This is a delectable chicken dish from Kozani, a city and region in northern Greece. The prunes and onion lend sweetness, while the paprika offers a smoky flavour. Serve with steamed rice.

Diana Greater London, England, UK

Serves: 4 

  • 3 tablespoons olive oil
  • 3 large red onions, halved then sliced lengthways
  • 4 skinless chicken thighs or legs
  • 20 prunes
  • 1 1/2 tablespoons sweet paprika
  • 2 bay leaves
  • 1 tablespoon salt, or to taste
  • freshly ground black pepper

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. In a large frying pan over medium low heat, heat the olive oil. Add the onions and cover. Sweat the onions for approximately 10 minutes, until soft, ensuring they don't take any colour.
  2. Meanwhile, place the four chicken thighs or legs in a medium saucepan and cover with cold water. Place over high heat, covered, and bring to the boil. Once boiling, uncover and skim any foam off the top. Reduce heat to medium high and simmer for 10 to 15 minutes.
  3. Once onions are translucent and soft, take the chicken off the heat. Add the chicken to the onions in the frying pan. Measure out 750ml of stock from the saucepan and add to the frying pan with the chicken and onions. Add the prunes, paprika, bay leaves, salt and pepper. Bring to a simmer over medium high heat, then cover and simmer over low heat for 15 to 25 minutes to allow the flavours to combine. Serve hot over steamed white or brown rice.

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Reviews (1)


mixed reviews from the family. I tried it with a tin of pruned in apple juice and used the juice with the water to cook the chicken. Next time I will only use half the stock suggested and thicken it with cornflower. Also the water the chicken is cooked in first needs seasoning. - 02 Oct 2012

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