Watermelon and Feta Salad
A sumptuous summer combination of salty and sweet.
1/2 cup olive oil
1 whole chicken cut into serving pieces
2 onions finely chopped
2 cups of hot water
500 g feta cheese
300 g sour Trahana
Heat the oil in a large heavy pan. Add chicken, cook over medium heat for 10 minutes or until lightly browned. Add onions. Cook until softened. Add water, season with salt and pepper. Cover, simmer for about 45 minutes. Transfer chicken pieces to a platter and keep warm. Add 2 cups of water into pan and bring to the boil. Stir Trahana and cover. Simmer for roughly 5-8 minutes until it has absorbed all liquid. Return chicken pieces to pan. Heat gently and add feta cheese to melt.
Recipe provided by Mykonos Taverna