Pasticcio with Short Hilopita and Chicken (Macaroni Pie)
Fill a medium pot halfway with water, let it boil and put in the chicken stock cube.
Stir until the stock cube is dissolved and starts to boil, then add the short hilopita (traditional pasta) ZIMARIKA PSACHNON.
Boil them for 2 to 3 minutes less than indicated on the package time, so to be al dente. Drain and put them aside and chicken stock, as well.
In a wide, shallow pot heat the olive oil over high heat and saute the chicken cubes for 5 minutes, stirring, until lightly browned.
Lower down the heat, add the onion and cook for another 2 minutes, until tender. Add the garlic and sprinkle with flour.
Add the concentrated tomato juice and continue to sauté for 1 minute, stirring.
Add cinnamon and allspice and continue to sauté for 2-3 minutes until the spices to scatter their aroma and flour begins to “stick” to the bottom of the pot.
Add 2 cups from the water that the short hilopita was boiled and quickly stir with a wooden spoon, scraping the bottom of the pot to combine the flour with the sauce.
Cook the mixture over medium heat for 5-7 minutes, until the sauce thickens, and withdraw from the fire.
Spread in a pirex the short hilopita and add the eggs. Sprinkle with half of the gruyere cheese and add salt and pepper.
Empty the mixture of chicken and strew the surface with the back of a spoon and sprinkle with remaining grated gruyere.
Bake in preheated oven at 200 °C for 15-20 minutes.
Serve hot or cold cut into pieces.
What you will need
1 Homemade chicken stock
500 g short hilopita (traditional pasta) ZIMARIKA PSACHNON
½ cup olive oil
500 g fillet of chicken breast, cut into small cubes
1 onion, chopped
2 cloves garlic, crushed
1 cup tomato juice concentrated (passata)
½ tsp cinnamon powder
½ tsp allspice, powder
3 tbsp flour
2 eggs, preferably organic, lightly beaten
1 cup gruyere cheese
salt, freshly grounded pepper