Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Warm Chicken Salad Oreganato
A delicious recipe of Greek origin, perfect for spring or summer-weather picnics.2 fryer chickens, cut into serving pieces
2 teaspoons salt, divided
2½ pounds red new potatoes, or other boiling type
½ cup olive oil
4 tablespoons fresh oregano leaves and tender stems – mild O. xmajoricum or strong
Greek type
3 tablespoons fresh parsley leaves and tender stems
½ teaspoon freshly ground black pepper
2 cloves garlic, cut in several pieces
¼ cup lemon juice
1 bunch watercress, chopped or ½ cup chopped nasturtium leaves
if in season
2 hard-boiled eggs, coarsely chopped
Nasturtium flowers to garnish, optional
Cook chicken with 1 teaspoon salt in a small amount of water until tender. Remove and drain, reserving broth. Cook potatoes in reserved broth with remaining teaspoon of salt. While potatoes are cooking, prepare dressing by blending the olive oil, herbs, pepper, garlic and lemon juice together in a food processor or blender. When potatoes are tender, drain and reserve broth. Add marinade, along with cooked chicken, and about ¼ cup broth. Taste for salt and adjust as needed. Serve warm or at room temperature with watercress or nasturtium leaves and hard-boiled eggs, garnished with nasturtium flowers.
Notes: Meat may be taken off bone to serve but avoid breaking up too small. Firmly pack the fresh herbs for measuring. It is not necessary to chop the oregano and parsley before blending.
Yield: 8-10 generous servings
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Roasted Red Pepper and Fennel Vinaigrette