Vlita with tomato, olives, cumin and apaki chicken

Fried vlita with tomato, olives, cumin and apaki chicken

This salad with vlita (slim amaranth) and apaki chicken is easy and quick to make. It is an alternative salad for your Sunday lunch.


500 gr. vlita
80 ml extra virgin olive oil
100 gr. apaki chicken
Two small tomatoes, grated
Eight cherry tomatoes
8 Kalamon olives, pitted
One small dry onion
One clove of garlic
50 ml dry white wine
1/3 tsp. cumin, powdered
1/3 tsp. smoked paprika
salt, black pepper


Step 1

Wash and clean the vlita from the thick stalks. Put them in a pot with plenty of boiling water and scald them for 3 minutes. Strain and cool the greens a little with tap water. Let them drain.

Step 2

In a large frying pan, heat the extra virgin olive oil over medium heat and sauté the chopped onion, a clove of garlic broken for aroma and the cumin for 1 minute. Add the vlita and sauté for 2-3 minutes. Then extinguish with the wine. When the alcohol evaporates, add the grated tomato, salt, pepper and paprika. Cook for 2-3 minutes more and, finally, add the cherry tomatoes, olives and thinly sliced ​​Apaki chicken. Remove the dish from the heat and serve immediately, drizzling with a little more extra virgin olive oil.

Photography: Studio M - Styling: Katerina Lykouresi - Food styling: M. Georgiadis

READ MORE: Fasolakia with fava beans and sun-dried tomatoes.

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