I first tried this dish, kotopoulo me hilopites, made with a rooster rather than chicken, on Santorini, but it is similar to a famous celebratory dish from Corfu, pastitsatha, which is often cooked with spicy hot peppers and with veal, beef or even seafood instead of chicken. This makes a delicious and easy weeknight supper.
To grate fresh tomatoes, place a box grater in a sieve, then place both inside a large bowl to catch the juice. Put a folded tea towel under the bowl to stop it slipping. Cut the tomatoes in half across the middle and place the cut surface against the grater. Grate, using the skin to protect your hands. Discard the skins.