Quick Mediterranean Chicken Thighs Food

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QUICK MEDITERRANEAN CHICKEN THIGHS



Quick Mediterranean Chicken Thighs image

Clipped from my local newspaper, posted until I can try. With only 6 ingredients, plus salt and pepper, this delicious and easy meal is on the table in only 30 minutes. Serve with a salad and a side of pasta or crusty bread for a balanced dinner. I'm sure boneless skinless chicken breasts would be good too, but would probably take longer to cook.

Provided by Tee Lee

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken thighs (about 8 thighs)
salt, to taste
fresh ground black pepper, to taste
2 teaspoons olive oil
1 (14 1/2 ounce) can diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons garlic, minced (about 4-5 cloves)
4 teaspoons capers, rinsed

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



Mediterranean Chicken Thighs image

I found this recipe in my local newspaper. It is a big hit when I am having company. I usually broil it for a few minutes to brown after cooking. I hope you enjoy it as much as my family and I do.

Provided by LI-Ray

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

salt and pepper
1 pinch cumin
1 pinch cayenne pepper (optional)
1 dozen chicken thigh
1/4-1/2 cup olive oil
1 large vidalia onion, chopped
4 garlic cloves, chopped
2/3 cup sherry wine
1 (28 ounce) can crushed tomatoes
2 bay leaves
1/4 cup black olives, pitted and halved
1 tablespoon fresh basil

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.

Nutrition Facts : Calories 971.6, Fat 58, SaturatedFat 14.1, Cholesterol 236.9, Sodium 550.4, Carbohydrate 25, Fiber 4.8, Sugar 3.2, Protein 52.8

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA



Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

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



Mediterranean Chicken image

Make and share this Mediterranean Chicken recipe from Food.com.

Provided by iewe7726

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (about 1 lb.)
1 small onion, chopped
1 teaspoon dried oregano leaves
1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
1/4 cup sun-dried tomato dressing (Kraft brand or other)
2 teaspoons garlic, minced
1/4 cup stuffed green olive, sliced

Steps:

  • Cook rice as directed on package.
  • While rice is cooking, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 minute on each side or until chicken is lightly browned on both sides and onions are crisp-tender.
  • Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 minute or until chicken is cooked through (165ºF), turning chicken after 3 minute Stir in olives.
  • Serve chicken over rice with sauce.

Nutrition Facts : Calories 347.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 305.3, Carbohydrate 48.1, Fiber 2.8, Sugar 4.6, Protein 32.1

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

This was in our local newspaper. I had all the ingredients on hand, so I tried it. It was a hit! It is very tasty, and goes well with pasta and a salad.

Provided by Kathleen Constance

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up)
salt
pepper
paprika
1 onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
6 ounces marinated artichokes, halves
1 small zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1/2 cup black olives, pitted and halved

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.

Nutrition Facts : Calories 392.8, Fat 24.6, SaturatedFat 6.5, Cholesterol 103.5, Sodium 580.8, Carbohydrate 15.5, Fiber 4.5, Sugar 6.4, Protein 28.4

MEDITERRANEAN-INSPIRED CHICKEN THIGHS



Mediterranean-Inspired Chicken Thighs image

This delightful dish is a snap to start on the stovetop and finish in the oven. A handful of fresh ingredients combine for a big burst of Mediterranean-inspired flavor. Excellent when served with Herbed Cauliflower Rice (on this site) and fresh green beans or a salad.

Provided by Spexgirl

Time 50m

Yield 4

Number Of Ingredients 6

4 large bone-in, skin-on chicken thighs, or more to taste
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 cup chicken broth
1 medium lemon, cut into 6 wedges
2 sprigs fresh rosemary

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.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 3.1 g, Cholesterol 106.5 mg, Fat 15.6 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.8 g, Sodium 389.1 mg, Sugar 0.3 g

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