What’s Mana Cooking?: Chicken Tserepa from Ithaca

Posted in - News on June 29th 2015 TSEREPA

One of our favorite chicken dishes hails from thebeautiful Ionian island of Ithaca.  What makes it special is that the dish should be cooked in clay baking pot.  Dishes featured during our dinner menu are cooked in these special clay pots called gastres or davades.

Our chef Dimitris Aivaliotis shares his Manas Kouzina-Kouzina recipe with food blogger Goves Stiletto. If you’d like to read it in Greek check out the link here.

Here’s the recipe in English:


1 chicken 500 g.

3 potatoes

Tomatoes 200 g.

200 g courgettes.



salt pepper a little crushed garlic

1 lemon


Preheat the oven. Cut the chicken into pieces, wash it, dry it well so that the chicken is not wet. Roughly chop the vegetables and potatoes.

Place the chicken in the clay pot then add vegetables and potatoes. Add salt, pepper, garlic, olive oil and squeeze the lemon over it.

Bake at 140 degrees for 3 hours

By Chef Dimitris Aivaliotis