kotilakia

Kotilakia is a traditional Greek dish, particularly popular in the island of Crete. The name itself, meaning "small chickens" in Greek, refers to the typical ingredients used: small pieces of chicken, often bone-in, and sometimes rabbit, cooked in a rich tomato-based sauce. The dish is characterized by its robust flavors, stemming from the slow simmering process and the blend of aromatic herbs and spices.

Key components of kotilakia typically include olive oil, onions, garlic, tomatoes (either fresh or paste), and a variety of spices. Common additions are oregano, bay leaves, cinnamon, and sometimes cloves, which impart a distinctive warmth and complexity to the sauce. Wine, often red, is also frequently used to deglaze the pan and enhance the depth of flavor.

The preparation usually involves searing the meat to develop a flavorful crust, then sautéing the aromatics before combining everything with the liquids and spices. The dish is then simmered gently until the meat is tender and the sauce has thickened. Kotilakia is traditionally served with a side of rice pilaf or crusty bread, perfect for soaking up the delicious sauce. It is a hearty and comforting meal, often prepared for family gatherings and celebrations. The exact recipe can vary from household to household, reflecting regional and personal preferences.