Title: Prasa Mi Kota (Chicken Roast with Leeks)
Categories: Poultry Israel Jewish Greek
Yield: 6 Servings

3 1/2	lb	Chicken, cut in 8 pcs. most skin & fat discarded
1	c	;water
1	ts	;salt
1/4	ts	;pepper
5	lg	Leeks, white part only, well rinsed to remove sand
3	tb	Fresh lemon juice
1/4	ts	Paprika

The natural flavor of a quantity of leeks combined w/lemon & chicken is what gives this dish a characteristic Greek flavor. 1. Put the chicken pieces in a heatproof glass or metal baking dish. Pour in the water & sprinkle w/salt & pepper. Bake in preheated 350F oven for 1/2 hr. 2. Cut leeks into 3/4-inch pieces & cover the chicken w/ these. Pour the lemon juice over the leeks & sprinkle the paprika over all. Cover the roasting pan w/aluminum foil or pan cover & continue to bake for 20 mins. Remove the cover, baste well, & bake for another 15 mins. Much of the liquid may evaporate; the leeks become soft & the chicken is lightly browned. Serve warm. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- 1992 Published by Donald I. Fine, Inc., NY DPileggi in Houston, Texas

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