Chicken kebab in Metaxa sauce

Ingredients for 4 servings:

• 350 g kebap (poultry kebab) or gyros
• 500g fusilli
• 1 tbsp chicken broth powder
• 2 tbsp tomato paste
• 2 shots of Metaxa
• 200 ml white wine, sweet
• 200 g cream
• 1 m.-sized onion(s)
• 1 m.-large zucchini
• 1 clove(s) garlic
• 3 small tomatoes
• 1 bag of cheese, grated, optional
• e.g. salt and pepper
• Cornstarch or flour to bind, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

with vegetables as desired

Dice the zucchini and onion. Quarter the tomatoes and chop the garlic. Bring a pot of water to a boil and cook the fusilli or similar pasta. Put a second pot on the boil, bring 200 ml of white wine to a boil, add the stock powder, and cook the vegetables and onion. Brown the kebab in a pan with a little oil. When the meat starts to stick, deglaze with a dash of Metaxa and continue to simmer (reduce the heat if necessary) until the vegetables are cooked and the pasta is tender. Then add the vegetables to the pan (or vice versa), add the chopped garlic, the cream, another generous dash of Metaxa, and the tomato paste, and continue to simmer for a few minutes. It’s best to cover the pan with a lid. Season to taste with salt and pepper. If the sauce is too runny, add cornstarch or flour. You can now serve the whole thing with the pasta or make it into a casserole: Preheat oven to 200°C (top/bottom heat) and cover the bottom of a casserole dish with the fusilli, then a layer of kebab, then more pasta, and so on, until it’s all used up. Sprinkle evenly with grated cheese (any type you like—I like Edam or pizza cheese) and bake in the oven for 30 minutes. You can vary the vegetables as desired. For example, use bell peppers or mushrooms instead of zucchini. It certainly wouldn’t hurt to use a bit more tomatoes and tomato paste, which will give it even more tomato flavor.