Chicken soutzoukakia with trachana is an alternative to the classic soutzoukakia. A lovely choice for everyday cuisine.
Materials
For the soutzoukakia
1 kg of minced chicken
750ml red wine
300g onion very finely chopped
½ tsp. thyme soup
1 tsp. cumin soup
1 pinch of cinnamon
100ml extra virgin olive oil
150-200ml fresh or cubed chicken stock
salt, freshly ground white pepper
For the trachana
400g trachana
2 litres of fresh or cubed chicken stock
4 cloves garlic, unpeeled
2 thyme sprigs
2 bay leaves
salt, freshly ground white pepper
Procedure
Step 1
In a saucepan, boil the trachana together with the chicken broth, garlic, thyme and bay leaf over low heat, for 20-25 minutes, until the trachana is well boiled. If your soup is too thick, thin it with a little stock. Season with salt and pepper. Remove the thyme, bay leaf and garlic.
Step 2
For the soutzoukakia: In a saucepan, boil the wine with the cumin and cinnamon until there are about 100ml left. On a low heat, sauté the onion with half the extra virgin olive oil in a saucepan for about 10 minutes. Then mix these ingredients together with all the rest and knead well. Season with salt and pepper.
Step 3
Form 40g soutzoukakia. Sauté them in a large non-stick pan over high heat with the remaining extra virgin olive oil. Add the stock and boil for 10 minutes or until almost all the liquid has evaporated.
READ MORE: Lamb meatballs with rice in the oven.
