Mediterranean Chicken Food

MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.
• Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.
• Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

MEDITERRANEAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

MEDITERRANEAN CHICKEN TRAY BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
• Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

MEDITERRANEAN CHICKEN

Steps:

• Mix flour and 1/4 cup brown sugar in a large ziploc or other clean plastic bag. Insert breasts and shake until coated with mixture.
• Heat butter and olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook, turning once to brown both sides. Sprinkle remaining brown sugar on the chicken while cooking.
• Stir in onions and garlic, cook until onions are clear and soft--usually about 4 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in curry, white sugar, and salt/pepper to taste. Cover, and cook over medium-low heat for 15 minutes or so.

CHICKEN MEDITERRANEAN

Steps:

• Mix all ingredients except chicken in large bowl. Add chicken; toss to coat. Refrigerate 4 hours to marinate.
• Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in single layer in shallow pan.
• Bake 50 to 55 min. or until done (165ºF).

MEDITERRANEAN CHICKEN

Steps:

• Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
• Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
• Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
• Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
• Stir in parsley and olives, and serve over your pasta of choice.

ONE-POT MEDITERRANEAN CHICKEN

Steps:

• Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
• Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

MEDITERRANEAN CHICKEN BOWLS

Steps:

• Cook the bulgur as the label directs; season with salt.
• Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
• Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

MEDITERRANEAN CHICKEN ORZO

Steps:

• 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
• 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
• 3. Season to taste with salt and ground black pepper.

MEDITERRANEAN CHICKEN SKILLET

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

MEDITERRANEAN CHICKEN BREASTS

Steps:

• Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
• Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
• Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.

MEDITERRANEAN CHICKEN THIGHS

Steps:

• Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
• In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
• Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
• Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
• Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.

MEDITERRANEAN CHICKEN

Steps:

• Trim fat from chicken and cut into bite sized pieces.
• Put small amount of olive oil in pan and brown chicken.
• Add rest of ingredients to pan and simmer 20 minutes.
• Serve over brown rice and sprinkle with feta cheese just before serving.

CHICKEN SHAWARMA

Steps:

• In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
• Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
• Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
• When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
• Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
• While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
• To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

MEDITERRANEAN CHICKEN

Steps:

• Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
• Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
• Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
• Add the butter to the pan, shaking to combine the sauce.
• Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

MEDITERRANEAN CHICKEN

Steps:

• Cut a two inch pocket into the thickest part of each chicken breast. Stuff each pocket with spinach and feta cheese and seal with a tooth pick. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

MEDITERRANEAN ROASTED CHICKEN

Steps:

• Preheat the oven to 400°F. Pat the chicken dry with paper towels. Stir the paprika, turmeric, coriander, cumin, cinnamon, and red pepper flakes together. Divide the mixture in half and stir 1 teaspoon of the salt into one half. Rub the salted spice mixture all over the outside of the chicken. Sprinkle the remaining 1/2 teaspoon of salt inside the chicken.
• With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat. Rub the remaining spice mixture and the grated ginger under the skin of each side of the breast, massaging the seasonings lightly into the meat. Place the garlic cloves, cinnamon stick, and ginger pieces inside the cavity. Squeeze the lemon halves into the cavity, then insert the rinds.
• Place the chicken on a roasting rack in a glass or ceramic baking dish breast side up. Roast until a meat thermometer reads 160°F when inserted in the thigh and the juice from the meat runs clear, about 1 hour.
• Let the chicken rest for at least 10 minutes before carving. Just before serving, pour 2 teaspoons of lemon juice all over the chicken and serve with My Everything Drizzle.
• Combine the parsley, mint, lemon juice, 1/8 teaspoon salt, syrup, and oil in a food processor and process until well blended. For a thinner drizzle, add a tablespoon of water and briefly process again. Taste; you may want to add a pinch of salt.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.