Greekislandchicken Recipes

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

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.

Steps:

• Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
• Remove from skillet, and set aside.
• Add onion and red pepper to skillet and saute for one minute.
• Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
• Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
• Mix well.
• Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
• Lay the lemon slices on top of the other vegetables around the skillet.
• Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
• Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
• If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
• Spoon sauce and vegetables over chicken, garnish with parsley and serve.

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
• Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
• Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
• Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

Steps:

• Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
• Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
• Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
• Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
• Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
• Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
• Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
• Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
• I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

Steps:

• In a large skillet, heat broth, onion and oregano to a boil.
• Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
• Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
• Stir in the spinach, and heat just until the spinach wilts.
• Remove from heat and top with cheese.
• Serve immediately.

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

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.

Steps:

• Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

Steps:

• Place potatoes at the bottom of the slow cooker.
• Add chicken, onions, garlic, and zucchini.
• Add oregano, salt, pepper, and olive oil.
• Cover, and cook on high 5 to 6 hours or on low for 9 to 10 hours.

Steps:

• Preheat oven to 425°F.
• Chicken: Combine oregano, 1/2 tsp salt and pepper. Set aside.
• Rub four lemon slices with 1 Tbs oil. Sprinkle both sides with 1 tsp oregano mixture.
• Separate skin from chicken breasts with fingers, leaving skin attached. Place one (or two, if desired) lemon slice under skin of each breast.
• Sprinkle with remaining oregano mixture. Place in roasting pan.
• Roast 25 minutes or until juices run clear when chicken is pierced with fork.
• Orzo: As chicken is cooking, cook orzo as instructed. Add raisins, olives, dill, onion, remaining 1Tbs oil and 1/4 tsp salt.
• Arrange chicken and orzo. Garnish with lemon slices and dill sprigs.

Steps:

• Rinse chicken pieces. In a large heavy Dutch oven, add 1/4 cup butter. When hot, add the chicken. Cover. Cook, turning without browning, for about 15 minutes.
• Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
• Melt 2 Tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
• Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. Season with salt and pepper.
• Butter a 12 x 9 x 3 inch baking pan. Line it with 6 sheets of filo, brushing each filo sheet with butter.
• Spread chicken filling evenly over filo sheet. Top with 6 buttered filo sheets.
• Bake at 350°F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm. 8 to 10 serving.
• CAI Greek Cookbook.

Steps:

• Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
• You want it only half way cooked.
• Add tomatoes with juice-spinach and mushrooms.
• Simmer for 5 minutes.
• Add onions, garlic and oregano and simmer for 3 minutes.
• Check to see if chicken is cooked through.
• If done add wine and olives and heat through.
• Add half of the feta and remove from heat-toss.
• Offer remaining feta at the table.