This traditional dish of northern Epirus is called “ridanathema” and it is really something! Boiled chicken, beautiful rice and lots of feta cheese bake in the oven and make this extra yummy dish!

1 large chicken (2 kg), halved
1 carrot
2-3 celery stalks
1 bay leaf
2 cups white pilaf rice
500 g feta cheese, grated
2 large onions, chopped
1 bunch parsley, finely chopped
150 g butter, diced
1/3 cup extra-virgin olive oil
salt, pepper

For finishing
3 eggs
220 g natural yogurt
1 cup chicken stock

Step 1
In a large pot boil chicken in 2 lt of salted water with carrot, bay leaf and celery. Cook for 45 mins until just tender. Scoop out any foam on the surface using a slotted spoon.

Step 2
In a frying pan heat oil and cook onion on medium heat for 3 mins until nicely colored. Stir in parsley and cook for another 3-4 mins.

Step 3
Preheat oven at 180οC. Strain chicken in a colander. Reserve only stock. Cut chicken in portions and season with salt and pepper. You need 6½ cups of stock. If necessary add water.

Step 4
In a large baking pan arrange onions with parsley, feta cheese and rice and stir. Place chicken on top and drizzle with 5½ cups of stock. Scatter butter over chicken. Bake for 40 mins until rice is cooked. If necessary add extra water.

Step 5
Remove pan from the oven. Beat eggs with remaining stock and yogurt. Drizzle chicken and rice and bake for another 20 minutes until a nice light crust forms.

Photo: Vangelis Paterakis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Ριθανάδεμα ή αλλιώς κοτόπουλο με ρύζι