Chicken with zucchini casserole

It’s the heart of summer in Greece and the veggie markets are divine.  Tomatoes,tomatoes and more tomatoes. Zucchini, zucchini, and more zucchini, yummy and much cheaper than in Whole Foods. It’s paradise.

Another great thing in Greece, it’s the Sunday papers. They come packed with extra magazines, great classic literature books, cds,  you name it…. Last Sunday I delved into two cooking magazines, “gastronomos” and “gourmet”, searching for recipes with veggies good for our family and  mydinnertoday, i.e., healthy, easy, yummy.  I made a bookmark on this one. It was posted on gourmet and signed by Makis Georgiadis.  Excellent summer dish. We all liked it.  I made several substitutions and they all worked fine.

Recipe

Ingredients

• 4 chicken breasts cut in cubes (I used 2)
• 6 tablespoons olive oil
• 2 onions, chopped
• 1 pound (1/2 kilo) zucchini
• 50 ml ouzo (I used ‘tsipouro’)
• 10 caper leaves chopped (I used capers)
• 10 plum tomatoes or big cherry tomatoes (I used four big tomatoes cut in  8 cubic pieces)
• 2 tablespoons mustard
• the juice and zest from one lemon
• 1 hot pepper (I used a sweet pepper)
• salt and freshly ground pepper
• 2 teaspoons mint for serving

How to make: Saute the chicken pieces in a big and deep pan until lightly browned. Add the onions and zucchini and saute for another 5 minutes or so. Add the ouzo (or tsipouro as I did). Add the rest of the ingredients (except the mint). Reduce the fire and cook for another 10 minutes. Take the food off the fire, sprinkle with mint and serve.