Chicken Zorba Food

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

CHICKEN SOUP WITH MATZO BALLS

Steps:

• For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.
• Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.
• Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.
• Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.
• Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.
• For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.
• Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.
• Serve with assorted garnishes.