Friday, January 2, 2015

Mediterranean Baked Chicken

Mediterranean Baked Chicken

Serves 2

2 chicken thighs

Marinade:
1 garlic cloves, thinly sliced
4 tbsp. marinade from artichoke hearts
2 sprigs of fresh oregano, leaves stripped

Bake:
1 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
½ x 14 oz. jar marinated artichoke hearts
½ x 14 oz. can white beans, drained & rinsed
¼ cup Kalamata olives, pitted
8 buffalo bocconcini (mini mozzarella balls)
olive oil
salt & pepper

Garnish
fresh basil & parsley, to taste


1) In a large zip lock bag, add 4 tablespoons of marinade from artichoke hearts, oregano leaves, sliced garlic & olive oil. Add the chicken thigh then zip up the zip lock bag. Make sure the chicken is well covered by the marinate & leave it in the fridge for 1-3 hours.

2) When you’re ready to start cooking, preheat your oven to 200°C.

3) In a large skillet heat 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides. The chicken will be undercooked.

4) To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Lay the browned chicken on top and cook for about 25-30 minutes. Stir the onions & tomatoes occasionally.

5) Remove the roasting pan from the oven. To the pan, add artichoke hearts, white beans and olives. Roast for about 5-7 minutes or until the chicken is cooked through.

7) Roughly chop a large handful of both basil and parsley.

8) Remove the chicken from the oven. Now add mozzarella and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.

9) Serve immediately with crusty bread.


Adapted from The Clever Carrot.

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