Quick Mediterranean Chicken With Olives Food

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE

Steps:

• For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
• For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
• Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
• Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

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.

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.

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 LEMON OLIVE CHICKEN

Steps:

• Season chicken with salt and pepper.
• Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
• Slice lemons thinly, and then cut slices in half.
• If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
• Add the lemons, olives, broth, and water. Simmer for 10 minutes.
• Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
• Cover and simmer until chicken is cooked, about 15 minutes.

MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND OLIVES

Steps:

• In a large frying pan, heat oil over medium heat. Add chicken and cook, turning until browned, about 5 minutes per side.
• Add garlic and shallots and cook 2 minutes.
• Pour wine over chicken, cover, reduce heat and simmer for 15 minutes.
• Add lemon, sun dried tomatoes, olives and pepper. Cover and simmer for 10 minutes, or until chicken is tender.