Tomato chicken stew! The most beloved plate of the Greek cuisine of the (petite) bourgeoisie, directly linked with family lunch gatherings at Sundays in which we were eating using our best cutlery! Challenge accepted, the time has come to totally deconstruct this recipe-totem by wrapping bites of tomato chicken stew inside a corn tortilla, all paired with potatoes and grated gruyère. That’s the way I launch my own cooking tradition – sorry mamma, it’s Freud that says that I have to leave you behind if I want to reach adulthood…
IngredientsFor the chicken
- 2 chicken fillets, sliced into cubes
- ½ of an onion
- 400 g cherry tomatoes
- 100 ml tomato sauce
- 1 bunch of basil
- Zest of 1 lemon
- Zest of 1 orange
- 1 MAGGI vegetable bouillon cube
- 1 corn tortilla
- 3 tablespoons of tomato chicken stew
- ¼ of avocado, peeled and sliced
- Fried potatoes
- 1 tablespoon grated gruyère
InstructionsFor the chicken
- Sauté the onion until it has turned golden brown.
- Add the chicken that you have cut into bites and cook it until golden brown in all of its sides.
- Finally, add the sauce, the cherry tomatoes, the basil, the lemon zest, the orange zest and one MAGGI vegetable bouillon cube and simmer for 15 minutes.
- Add all ingredients inside a tortilla.
- Wrap into an “envelope”.
- Cook for 2 minutes in a grill pan or in a toast maker.
- Slice into halves and serve.