Mediterranean Chicken Thighs Food

MEDITERRANEAN-INSPIRED CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with paper towels; season with salt and pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.
• Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.
• Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.

QUICK MEDITERRANEAN CHICKEN THIGHS

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large nonstick skillet with a lid, heat the oil over high heat.
• Add the chicken thighs and cook until well browned, about 2 minutes per side.
• Add the tomatoes, orange juice, garlic and capers.
• Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
• Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

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 THIGHS WITH POTATOES, PEPPERS AND FETA

Steps:

• Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
• Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

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.

MEDITERRANEAN-STYLE CHICKEN THIGHS

Steps:

• Place chicken thighs in a large zip-top plastic bag set in a large bowl.
• In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
• Pour marinade over chicken and seal the bag.
• Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
• In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
• Cover and chill in the refrigerator up to 4 hours.
• When ready to grill, drain chicken and discard marinade.
• Place chicken on grill over medium heat.
• Grill for 12-15 minutes or until juices run clear, turning once.
• Serve with cucumber-tomato relish.