Prep. Time 45′  Cooking Time 30′ Serves 4


  • 1 whole chicken, about 1 ½ kilos
  • 1/4 cup olive oil
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet paprika
  • 2 leeks
  • 2 carrots
  • 1 onion
  • 1 clove garlic
  • 1 small celery root or a few celery stalks
  • 1 small head of cabbage
  • 1 cup white pilaf rice
  • The juice of 2 lemons
  • A bit of dill
  • A bit of parsley
  • Salt
  • Freshly ground pepper
  • Strained yogurt, to serve


  1. In a wide pot, heat half of the olive oil and brown the chicken pieces for about 6-7 minutes.
  2. Using tongs, remove the chicken to a bowl and keep it warm.
  3. Cut the cabbage in half, remove the core, and chop it roughly.
  4. Add it to the olive oil where you sautéed the chicken.
  5. Let it wilt for 3-4 minutes, then add the leeks, carrots, onion, garlic, and celery (or celery root).
  6. Add the cayenne pepper and paprika and let it cook for 1-2 minutes until the oil turns red.
  7. Mix all the vegetables well and let them cook for an additional 3-4 minutes.
  8. Deglaze the pan with the lemon juice.
  9. Add the chicken back to the pot with the vegetables and add enough warm water to cover the ingredients halfway (about one cup).
  10. Cover and simmer over medium heat for 25 minutes.
  11. Add the rice, stir, and let it simmer for another 5-6 minutes.
  12. Transfer the mixture to a 30cm baking dish, making sure the rice is at the bottom, the vegetables on top of the rice, and the chicken on top.
  13. Taste for salt and pepper, and add if needed.
  14. Drizzle with the remaining olive oil.
  15. Preheat the oven at 180°C.
  16. Bake on the top rack for about 30 minutes until the rice cracks and absorbs all the liquid from the dish.
  17. Once its finished, it should be left with its own oil and almost no liquid.
  18. Sprinkle with chopped herbs, parsley, and dill.
  19. Serve each plate with a spoonful of yogurt.


Source: Argiro Barbarigou