Mediterranean Chicken With Olives And Roasted Vine Tomatoes Recipes

MEDITERRANEAN CHICKEN WITH OLIVES AND ROASTED VINE TOMATOES

Steps:

• Coat the chicken pieces in the oil, season with salt and pepper and place in a roasting dish (fit the pieces snugly together, as this helps to prevent the chicken from burning). Place the garlic, olives and onions around the chicken.Combine the dried herbs and scatter half the herb mixture over the chicken.Roast in a preheated oven at 180°C for 15 minutes.Turn the chicken pieces over, add the rest of the herbs and cook for another 15 minutes.Turn the chicken again and cook for 20 minutes.Turn the chicken one more time. Add the tomatoes to the dish and cook for a final 20 minutes.TIPSThis makes a good family meal. To reduce the fat content, remove the skin from the chicken before eating and choose the leaner white breast meat.If you can't find giant garlic, break a large bulb of 'normal' garlic into three or four segments (12-16 cloves in total).This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.Images: Denver Hendricks © Penguin Random House South Africa.To receive quick and convenient weekday recipes, join ourEasy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

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 WITH TOMATOES, OLIVES & LEMON

Steps:

• Preheat the oven to 220°C, gas mark 7, 430°F.
• Place the chicken, potatoes, lemon and garlic in a large roasting tin.
• Toss with the olive oil and season.
• Roast, with the chicken skin side up, for 10 minutes.
• Add the tomatoes on the vine, olives and oregano to the pan.
• Return to the oven for a further 25 minutes, or until the chicken is golden and thoroughly cooked, and the juices run clear and there is no pink meat.
• Serve with any pan juices spooned over.

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.

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

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

PAN ROASTED MEDITERRANEAN CHICKEN WITH BACON & VINE TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Toss the chicken breasts in 1/4 cup olive oil to coat well.
• Loosen the skin carefully from the breast, and stuff 1 tablespoon of Olive Grove rub under each breast.
• Roll the white meat over any excess rub.
• Place an oven-proof frying pan over high heat and add remaining 1/4 cup of olive oil and the diced pancetta or bacon.
• Fry until crisp and browned, then put to one side on kitchen towel to drain the oil.
• Return the pan to a high heat and add the butter. When the butter begins to brown, add the breasts skin-side down.
• When nicely golden, turn and brown the other side. This will take approximately one minute per side.
• Remove from heat.
• Deglaze the pan with the white wine and add back the pancetta or bacon.
• Arrange the tomatoes around the chicken breasts. Sprinkle sugar over the tomatoes and toss gently to coat in pan juices. Season with salt and pepper and bake in the oven for around 10 minutes or until chicken is cooked through.