Greek Chicken Kozani

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Diana Moutsopoulos
Recipe by  Diana Moutsopoulos

“This is a delectable chicken dish from Kozani, a city and region in northern Greece. The prunes and onion lend sweetness, while the paprika offers a smoky flavor. Serve with steamed rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place the chicken thighs and water into a saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. Skim off any foam that floats to the surface.
  2. Meanwhile, heat the olive oil in a large skillet over low heat. Stir in the onions, and cook covered until soft and translucent, about 10 minutes. Do not let the onions brown. Add the chicken to the onions along with 3 cups of the cooking liquid. Stir in the prunes, paprika, bay leaves, salt, and pepper. Return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 minutes.

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Reviews (11)

Rate This Recipe


Had to use boneless skinless chicken breasts so I skipped the boiling step. I used a cup or so of chicken broth to replace the water. This was Delicious, a great break from the usual rotation of chicken recipes!



This has become a new favorite in our house. it is easy and so delicious. I just let it cook much longer so all of the flavors meld and the prunes totally degrade. Yummy!



Loved it. Used chicken tenders: since no pre-boiling I used 2 c broth. Only used 1/2 T paprika since I'm not so sure it's "sweet" and was afraid to spice it up to much for the kids (2 and 4 yr). Sort of tastes like French Onion soup. So delicious.

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Amount Per Serving (4 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1816 mg
  • 73%

Based on a 2,000 calorie diet



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Roasted Greek Chicken


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Greek Penne and Chicken