Marinated Red Peppers With Garlic And Marjoram Recipes

MARINATED CHICKEN WITH PEPPERS AND MARJORAM

Steps:

• Cut each chicken breast in half widthways and place in a small casserole dish.
• Mix garlic,lemon juice and sugar together and then add oil gradually whisking until all incorporated.
• Peel and slice the onion separating it into rings and adding to the marinade mixture with the marjoram and seasoning.
• Pour the marinade over the chicken and leave for at least 30 minutes.
• While the chicken is marinating halve and seed the peppers and cut each half into two or three pieces. Cut each olive in half.
• Put the peppers in a medium bowl,add 30 ml of water, cover with clingfilm leaving a small gap and microwave for 6 minutes at 800W stirring once.Drain.
• Cover the casserole dish containing the chicken and microwave at 800W for 6 minutes turning the pieces over after 3 minutes.
• Add the peppers and olives and microwave for 2 minutes at 800W stirring once.
• Serve immediately.

MARINATED RED PEPPERS WITH GARLIC AND MARJORAM

Steps:

• Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14-17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
• Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
• Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.

MARINATED PEPPERS

Steps:

• Preheat the oven to 450˚ F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
• Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
• Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.