Primoštenska kokoš {primošten chicken}

Primoštenska kokoš {primošten chicken}

This dish comes from the small fishing village of Primošten located on the gorgeous Dalmation coastline in Croatia. Known for its beautiful beaches, unique seafood dishes and famous Babic red wine grown in the rocky terraces by the sea, this is a little town I really want to visit on my next trip to Croatia.

If I can’t sit in a waterfront restaurant with a glass of crveno (red) vino in hand and tuck into the local specialities then the next best thing is make them at home.

Primoštenska kokoš is one of those typically rustic dishes found all over Croatia and I can see something like this recipe being passed down through the generations. It’s easy to make and requires very little effort other than jointing a chicken and chopping a couple of vegetables. The chilli really does enliven the flavours and the use of two gives it a nice, mild zing. Add an extra couple if you really want that spicy slap!

primoštenska kokoš

serves 4

 

  • 1 whole chicken, jointed
  • Flour and Vegeta (or use vegetable stock powder), for dusting
  • 6 tbsp olive oil
  • 100 g speck, chopped
  • 2 medium onions, chopped
  • 5 cloves garlic, chopped
  • 2 dried chillies, chopped (approx 1 tsp)
  • 2 tbsp tomato paste
  • 1 tin crushed tomatoes
  • 1/3 cup sherry
  • 2 tbsp capers
  • 300 g peas
  • 1 medium potato, diced
  • Parsley, to garnish

 

Wash the chicken pieces and dry with paper towels. Season some flour with Vegeta and dust each piece of chicken, shakiing off any excess.

Heat the oil in a large frying pan over medium heat and brown each piece of chicken on both sides. Set aside.

In the same frying pan fry the speck, onions, garlic and chilli until soft. Add the chicken pieces, tomato paste, crushed tomatoes, sherry, capers, peas, potato and enough water to cover. Season with Vegeta and cracked black pepper and allow to simmer until tender.

Just before serving stir through chopped parsley. Serve with potatoes, rice, bread or just a simple salad.

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