Ingredients:

• 1 medium chicken, quartered
• 2 large red onions +1 clove garlic, roasted whole
• 1/2 cup vinegar
• 1/2 cup honey
• 500 g green onions, finely chopped
• 5 chicken livers, chopped and sauteed
• 2 tbsp black raisins
• 1 tsp cumin seeds, coarsely crushed
• 1/2 cup olive oil
• 1/2 cup firm pomegranate seeds
• 150 g haloumi (traditional cheese from Cyprus), grilled and cubed
• salt

Method:

• Wrap the onions and garlic in foil without peeling.
• Roast in the oven until soft, and set aside.
• Whisk together the honey, vinegar, green onions, olive oil, salt, poppies, cumin, and coriander.
• Marinate the chicken in the mixture for 8-10 hours in the fridge.
• Meanwhile, peel the roasted onions and garlic and mash to a pulp.
• Put the chicken, livers, marinade, onion pulp, raisins, and pomegranate seeds in a deep ceramic dish, cover, and bake at 180 C for about 1,5 hours.
• If necessary add more vinegar.
• Add the cheese about 10 minutes before removing from the oven.
• Allow the dish to rest before serving garnished with more pomegranate, if desired.

Note:

if we are to follow Athenaeus’ recipe, the chicken should be finely chopped.

(serves 4)