This hearty Greek stew will satisfy vegans and meat eaters alike!
Serves: 6 Preparation time: 30′ Cooks in: 60′ Ready in: 1:30′
600 g chestnuts, cooked
1 kg shallots
150 ml extra-virgin olive oil
1 bay leaf
¼ tsp ground cinnamon
¼ tsp ground clove
150 ml rose or white wine
50 ml black rum
100 ml fresh orange juice
300 tomato passata
1 orange, zested
1 tbsp thyme, finely chopped
In a large pot heat oil and cook shallots with bay, spices and salt and pepper.
Pour in wine and rum and let evaporate, for 1-2 minutes. Add orange juice and zest and tomato passata and cook for 40 minutes, covered with lid.
Add chestnuts and 1-2 glasses of water and simmer for another 10-15 minutes until sauce thickens and shallots are really tender. Serve warm sprinkling with thyme.
Kαι η ελληνική συνταγή: Κάστανα στιφάδο