On a cutting board, finely chop the onion and garlic with a sharp knife, and grate the carrot using the coarse side of a grater.

Using the same cutting board, cut the chicken thigh fillets into very small bite-sized pieces.

Place a large non-stick frying pan over high heat and let it get hot. Add the olive oil.

Sauté the onion, garlic, carrot, and chicken pieces until nicely browned, seasoning with salt and freshly ground pepper.

Add the rice and lemon zest. Deglaze with the white wine and, once the alcohol has evaporated, add the chicken stock. Lower the heat and let the chicken and rice simmer for 12–14 minutes, until almost all the stock has been absorbed.

Remove the pan from the heat, add the parsley and dill, and allow the mixture to cool.

Season the inside of the zucchinis with salt and freshly ground pepper, then fill them with the mixture.

Place the stuffed zucchinis in a pot and add the wedge-cut potatoes in between them.

Add water until it reaches slightly above the middle of the zucchinis. Season with salt and freshly ground pepper, cover the pot, and simmer over medium heat for about 25 minutes, until the potatoes and rice are fully cooked.

In a bowl, whisk together the egg yolks, lemon juice, and corn flour until smooth.

Slowly add some of the hot broth from the pot while whisking continuously so the eggs do not curdle.

Once the egg mixture has reached a similar temperature to the broth in the pot, pour it back into the pot. Gently shake and stir the pot carefully to combine, then serve.

On the same cutting board, using a sharp knife, cut the chicken thigh fillet into very small pieces.

Place a sauté pan over high heat and let it get very hot. Add the olive oil.

Sauté the chicken for 2–3 minutes until it starts to brown, seasoning with salt and freshly ground black pepper.

Add the onion, leek, and garlic, and continue stirring constantly until softened but not browned.

Sprinkle in the flour and stir until it is fully absorbed, then deglaze with the white wine.

Add the Carolina rice, chicken stock, and spring onions. Let the dish simmer for 12–14 minutes.

When the chicken and rice are almost done, add the chopped lettuce and spinach, season with salt and pepper, and stir well until wilted.

Finally, add the lemon zest and juice, along with all the chopped herbs. Stir well, let it come to a boil once, and remove from heat.

Place all the ingredients in a large bowl along with the sauerkraut, mayonnaise, mustard, brown sugar, white vinegar, salt, and freshly ground black pepper. Mix well until combined.

On another cutting board, cut the chicken thigh fillets into strips using a sharp knife.

In a bowl, combine all the dry rub ingredients: sweet paprika, smoked paprika, onion powder, garlic powder, ground ginger, brown sugar, and salt. Mix well.

Heat a non-stick pan over high heat and add the olive oil.

Sauté the chicken strips for 4–5 minutes until nicely browned and cooked through. Once ready, sprinkle the dry rub over the chicken and continue cooking for another 1–2 minutes, allowing the spices to coat and glaze the chicken. Remove from the pan.

Assemble the hot dogs by adding coleslaw, the chicken strips, and finishing with sliced pickles.

Heat a non-stick pan over high heat until very hot and add half of the olive oil.

Sear the chicken thigh fillets on both sides until nicely browned, seasoning with salt and freshly ground black pepper.

Once the chicken is ready, remove it from the pan and place it in an ovenproof dish. Return the pan to high heat and add the remaining olive oil.

Sauté the vegetables for 3–4 minutes until softened and lightly caramelized, seasoning with salt and freshly ground black pepper. Deglaze with the white wine and, once it has evaporated, add the vegetables to the ovenproof dish with the chicken.

Bring the chicken stock to a boil and add it to the ovenproof dish along with the lemon zest and juice, orzo pasta, salt, and freshly ground black pepper. Mix well.

Bake in a preheated oven at 200°C (fan-assisted) for 30–35 minutes.

Once the giouvetsi is ready, remove it from the oven, sprinkle with the chopped parsley, give it one final stir, and serve.

On a cutting board, halve the leek lengthwise and slice it thinly. Finely chop the onion and garlic.

Place a large, deep non-stick pan over high heat and add 2 tablespoons of olive oil.
Sear the chicken thigh fillets well on all sides until nicely browned, seasoning with salt and freshly ground black pepper.

Remove the chicken from the pan and transfer it to a bowl. Return the pan to high heat and add the remaining olive oil.
Sauté the leek, onion, and garlic for 3–4 minutes, stirring well, until softened and lightly caramelized without browning.

Deglaze with the white wine and, once it has evaporated, add the chicken back to the pan along with the potatoes. Sprinkle with the flour and stir well until the flour is no longer visible.

Add the chicken stock, salt, and freshly ground black pepper, and mix well. Once the dish comes to a boil, reduce the heat, cover, and let it simmer gently for 25–30 minutes.

When the dish is ready, add the lemon juice, lemon zest, and dried oregano, and stir well.
Serve on large individual plates, drizzling with a little olive oil on top.

On the same cutting board, cut the chicken thigh fillets into very small pieces.

Place a deep non-stick pan over high heat and allow it to heat well. Add half of the olive oil.
Sauté the vegetables—the onion, carrot, leek, garlic, zucchini, and green pepper—for 3–4 minutes, seasoning with salt and freshly ground black pepper.

Remove the vegetables from the pan. Return the pan to high heat, add the remaining olive oil, and sauté the chicken thigh fillets, seasoning with salt and freshly ground black pepper.

Deglaze with the white wine, then add back the vegetables along with the chopped tomatoes, chicken stock, and parsley. Stir well and let the chicken simmer for 20–22 minutes, until the sauce thickens.

In a pot of salted water, boil the pasta until al dente. Drain, transfer to a bowl, add the olive oil and grated graviera cheese, and mix well.

For the béchamel sauce, place a saucepan over medium heat, add the butter, and once melted, add the flour. Stir until the two ingredients are well combined.
Gradually add the milk, stirring constantly with a whisk.

When the mixture starts to thicken, remove the saucepan from the heat and add the egg yolks, nutmeg, salt, and freshly ground black pepper, stirring quickly and vigorously.

Layer the pasta in a baking dish, spread the chicken and vegetable mixture evenly on top, and finish by spreading the béchamel sauce evenly over the surface.

Bake in a preheated oven at 190°C (fan) for 30–35 minutes.

Heat a large saucepan over high heat, add the olive oil and sear the chicken pieces well on all sides until nicely browned, seasoning with salt and freshly ground pepper. 

Remove the chicken from the pan. Reduce the heat to medium, add the butter and sauté the onion, garlic and carrot until softened but not browned. 

Stir in the tomato paste and continue sautéing 1–2 minutes more. Return the chicken to the pan, deglaze with the sweet red wine, and when most of the wine has evaporated add the grated tomato, dark brown sugar, salt and freshly ground pepper and mix well. 

Let the sauce simmer for 15–20 minutes. Add the chicken stock together with the thick macaroni and continue cooking a further 8–10 minutes until the pasta is done, sprinkling with salt and pepper. 

Once the chicken and the macaroni are cooked through, remove the pan from the heat. 

Ladle the chicken and thick macaroni into deep plates, top with grated Graviera cheese and sprinkle a little freshly ground pepper. 

On the same board cut the chicken leg fillets into small bite-size pieces.

Heat a large non-stick pot over high heat with half the olive oil.

Sauté the chicken bites for 3–4 minutes until well browned on all sides, seasoning with salt and freshly ground pepper.

Once the chicken bites are cooked through, transfer them to a bowl.

Return the pot to high heat adding the remaining olive oil.

Add the onion, leek, zucchini, green pepper and potatoes; sauté 3–4 minutes, stirring so they soften without browning.

Sprinkle the flour over the vegetables and stir until no raw flour is visible.

Deglaze with the white wine and let it evaporate almost completely.

Add the peas, vegetable stock, salt and freshly ground pepper and mix well. When it comes to a boil, lower the heat and simmer the peas for 20–25 minutes.

During the last 6–7 minutes add the spinach, stirring until it wilts.

Return the chicken to the pot, add the dill, lemon zest and juice, sprinkle salt and freshly ground pepper, give one final stir, and serve.

On a cutting board, with a sharp knife, dice the Florina pepper and finely chop the onion and garlic.

Heat a large deep non-stick pan over high heat, add the olive oil, and sauté the onion, garlic and pepper for 2–3 minutes, stirring so they soften without browning.

Add the chicken mince; sauté, breaking it up well, and season with salt and freshly ground pepper.

Deglaze with the white wine. Stir in the tomato paste, diced tomato and chicken stock.

When the mixture comes to a boil, lower the heat and simmer until the mince is cooked and the sauce has thickened.

While the mince is cooking, melt the butter in a saucepan over medium heat. Stir in the flour; when combined, add the milk, whisking constantly until the cream thickens.

Remove the pan from the heat and beat in the yolks, nutmeg, grated graviera, salt and freshly ground pepper and stir well.

Spread a thin layer of béchamel in a small Pyrex dish and sprinkle with a little graviera cheese.

Fill the cannelloni with the chicken mince and arrange them side by side in the dish.

Cover with the remaining béchamel and sprinkle with the remaining graviera.

Bake in a pre-heated oven at 180 °C for 25–30 minutes.

Remove from the oven and let the cannelloni stand a few minutes before cutting and serving.

Heat a large pot over high heat, add the olive oil, and sear the chicken pieces well on all sides until nicely browned, seasoning with salt and freshly ground pepper.

While the chicken browns, chop the onion, leek, garlic and half the chili.

Remove the chicken from the pot. Lower the heat to medium, add the butter, and sauté the onion, leek, garlic and chili until softened but not browned.

Add the grated carrot; sauté 1–2 minutes more. Stir in the tomato paste and the allspice.

Deglaze with the sweet red wine; when it has evaporated, add the grated tomato, the concassé tomato, the chicken pieces, the chicken stock and freshly ground pepper. Stir well.

Once it comes to a boil, reduce the heat, cover the pot, and let the chicken simmer for 35–40 minutes.

Once cooked, transfer the chicken to a bowl. Add 750 ml boiling water to the pot, add the skioufihta and boil for 12–13 minutes.

When the skioufihta are almost ready, return the chicken to the pot and stir carefully to combine.

Serve the chicken and skioufihta into deep plates and sprinkle with grated Cretan Graviera.