Góghes with Chicken in Orange Sauce
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Góghes
  • 500 gr. / 1 lb. bread flour
  • 300 gr. / 10 to 11 oz. lukewarm water
  • 1 tsp salt
For the Chicken in Orange Sauce
  • 700 gr. / 1.5 lb. chicken cut in small cubes
  • 500 ml / 17 fl oz. chicken stock
  • Juice from two oranges
  • 1 pepper, sliced
  • 2 garlic cloves, cut in half
  • 1 tbsp brown sugar
  • 3 thyme sticks
  • 4 basil leaves, finely chopped
  • Salt and pepper
  • 2 tbsp corn starch dissolved in 2 tbsp water
  • 4 tbsp olive oil
  • 100 gr. / 3.5 oz. mizithra cheese cut in small cubes for garnishing
Instructions/ Εκτέλεση
  1. First make the chicken.
  2. In a skillet pour the olive oil in medium heat.
  3. Add the peppers and sauté them until tender.
  4. Add the garlic and sauté for a minute.
  5. Add the chicken and sauté for another minute.
  6. Pour the stock, add the thyme, salt and pepper and the sugar and increase temperature to medium/high.
  7. Boil until the stock remain half and add the orange juice and the basil.
  8. Boil for about 5 minutes.
  9. Remove the thyme sticks and add the corn starch.
  10. Once the sauce has thickened remove from fire.
For the Góghes
  1. In your stand mixer shift the flour along with the salt.
  2. Make a hole in the flour and pour the water.
  3. Start mixing until it becomes a soft dough that is gathered around the hook.
  4. Remove and knead for couple of minutes with your hands.
  5. Let the dough rest for 15 minutes.
  6. After the rest time, cut the dough in balls with diameter about 5 cm/ 2 in.
  7. Start kneading each one of them in a cord about 35 to 40 cm / 14 to 16 in. long and with diameter about 1,5 cm / half inch.
  8. Cut the cord in pieces 1,5 cm / 0.6 of an inch long.
  9. Take your cheese grater and turn it on the opposite side.
  10. With your forefinger press the dough against the grater making a pattern on the side that touches the grater and a hole on the side that touches your finger.
  11. Take a floured pan and put them in adding flour form time to time so they won’t stick together.
  12. Take a pot and add water and salt and bring to boil.
  13. Add the góghes in two or three batches depending on the size of the pot and boil for about 10 to 15 minutes until they are tender.
  14. Remove from the pot with a perforated spoon and add them immediately to the chicken.
  15. Add the mizithra cheese.
  16. Mix and serve warm.
Notes/ Σημειώσεις
Recipe for the goghes from local chef Panagiotis Kokkalas
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/goghes-with-chicken-in-orange-sauce/