Greek Recipes

Greek and Cypriot recipes

Chicken ancienne (Myma me kotopoulo)


  • 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


  • 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.


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

(serves 4)

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