Greekchickenorlamb Recipes

GREEK CHICKEN

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories World Cuisine Recipes European Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

Greek Chicken image

Steps:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

Ingredients

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

GREEK CHICKEN (OR LAMB)

I got this recipe for Greek Chicken from the Dinah Shore Cookbook. It is attributed to Alex Karras' mother. It's one of my favorites recipes, and although it was written for chicken, I have often used it with lamb as well. I've given suggestions for the lamb version at the end of the recipe. The time posted is for the chicken; you will have to adjust the cooking time if you use lamb, based on the size and cut of the meat used.

Provided by Charmed

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Greek Chicken (or Lamb) image

Steps:

Wipe chicken dry and sprinkle with salt& pepper.
Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
(If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
Remove from the heat.
In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
While the rice is standing, if you wish, reheat the chicken.
To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
Pour more sauce over the chicken and rice.
If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.

Ingredients

2 (2 1/2 lb) chicken, cut into serving pieces (see below for suggestions on using lamb)
salt & pepper
1/4 cup butter
2 onions, finely chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon sugar
1 dash cinnamon
1/2 cup sherry wine
2 cups chicken broth
1 cup water
2 cups uncooked rice

LEMON GREEK CHICKEN

Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Lemon Greek Chicken image

Steps:

Combine first 7 ingredients and set aside.
Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
Add bell pepper strips, onion wedges and mushrooms to pan.
Drizzle half the lemon juice mixture over veggies and toss to coat.
Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
Bake until chicken is no longer pink in center basting after 15 minutes.
Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.

Ingredients

2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons olive oil
4 large garlic cloves, minced- more if you like
1 tablespoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper, we like pepper- reduce if you like
6 -8 medium red potatoes, about the size of a lemon
1 green pepper, cut into strips
1 red onion, wedged
8 ounces mushrooms, cleaned
4 bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 ounces boneless skinless chicken breasts

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Greekchickenorlamb Recipes

GREEK CHICKEN

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

GREEK CHICKEN (OR LAMB)

LEMON GREEK CHICKEN

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