My Mediterranean Chicken With Olives Food

QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE

Steps:

• In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
• Now take a clean plate and place the chicken breasts on it.
• Season the chicken breasts on both sides and let it rest for 5 minutes.
• Heat a large pan/skillet and add olive oil.
• Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
• Remove the chicken over kitchen/paper towel.
• Heat the same pan with leftover olive oil and add smashed garlic.
• Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
• Now add the olives (black and green) and saute.
• Add a sprig of fresh rosemary and saute everything.
• Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
• Add the chopped lemons and saute
• Now add the cooked chicken and saute everything.
• Let this cook for 2 minutes.
• Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
• Finally, add chopped parsley and chopped rosemary sprig.
• Give everything a good mix and turn off the heat.
• Transfer to a serving bowl and add serve hot.

ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS

Steps:

• Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.
• Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.
• Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.
• Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 180°F (82°C).
• Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES

Steps:

• In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
• Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
• Add the chicken and cook until it is heated through.
• Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

MY MEDITERRANEAN CHICKEN WITH OLIVES.

Steps:

• Preheat the oven to 160c/gas3. Heat the oil in a large frying pan (preferably non stick). Seal the chicken on both sides - it will turn white. Place in casserole dish.
• Add the megez, pepper and garlic to the pan and cook for a few minutes, keep stirring.
• Add the tomatoes and the stock then bring to the boil.
• Pour the tomato mixture over the chicken, cover with a tight fitting lid and place in the oven to cook for 1 hour.
• Remove the casserole and take out the chicken. Blend the cornflour with 1 tbsp cold water to form paste, add 2tbsp of the gravy to the cornflour and stir into the casserole. Heat gently on the stove top, stirring well until slightly thickened or return to the oven for a further 5 minutes.
• Return the chicken to the casserole dish and add the olives. Remove rosemary sprigs before serving.

MEDITERRANEAN CHICKEN

Steps:

• Cook rice as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken, onions and oregano; cook 6 min. or until chicken is lightly browned on both sides and onions are crisp-tender, turning chicken after 3 min. Add tomatoes, dressing and garlic; stir gently. Cook 4 to 6 min. or until chicken is done (165ºF), turning chicken after 3 min. Stir in olives.
• Spoon rice onto platter; top with chicken and sauce.