recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
tablespoons olive oil
1 x 3 1/2 pound chicken, cut into 8 pieces
6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black, brine-cured olives, pitted
4 ounces feta cheese, crumbled
olive oil in heavy large skillet over medium-high
chicken with salt and pepper.
chicken in batches if necessary until brown,
about 5 minutes per side. Transfer
off all but 2 tablespoons drippings from skillet.
Add garlic and aniseed and stir 30 seconds.
Add tomatoes, broth, Ouzo and oregano. Bring
mixture to simmer, breaking up tomatoes with
back of spoon.
chicken to skillet. Bring to simmer and cook
uncovered 15 minutes.
chicken breasts to plate.
chicken pieces in skillet over and simmer 5
chicken in skillet to same plate.
heat to high, add olives and cook until liquid
is reduced to sauce consistency, stirring occasionally,
about 6 to 8 minutes.
with salt and pepper to taste. Sprinkle feta
cheese over and serve.
favorite accompaniment is the rice-shaped pasta