Preparation
Heat the olive oil over medium heat and sauté the chicken until golden on all sides.
Season with salt and pepper, pour the mastiha liqueur on top and stir until the alcohol has evaporated.
Add the chicken broth, lower the heat and slow-boil for 25-30 minutes.
When the broth has been reduced by half, add the mastiha powder and the cream.
Boil slowly for another 2-3 minutes.
Garnish with chives and serve with two-tone rice.
Preparation
Mix the flour, mastiha and salt, and slowly pour the sunflower oil and water until a firm dough is obtained.
Let the dough stand for ½ an hour.
In the bowl of a food mixer, add the sugar, yoghurt, farmer’s cheese, milk cream, honey, mastiha and egg yolk. Beat while slowly adding the baking powder.
Whisk the eggs into a meringue and fold carefully into the bowl.
Coat the tart pan with oil and spread the dough. Pour the filling, level with a spatula and bake in a preheated oven at 160°C for approximately 1 hour.
