Mediterranean Chicken Medley With Eggplant And Feta Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
• Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
• Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
• Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Steps:

• For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
• For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
• Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
• Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
• Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
• For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
• Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.

Steps:

• Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
• Heat oil over medium heat in a large skillet.
• Chop onions coarsely and add to pot.
• Cut chicken into bite-size pieces and add to pot.
• Raise heat to med-high.
• Cook until chicken is not pink on the outside (about 3 minutes).
• Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
• When chicken is cooked through, stir in wine and cook 1 minute.
• Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
• Stir in feta cheese and kalamata olives.
• Garnish with parsley.
• Serve over hot drained orzo -- sometimes I mix it all together.

Steps:

• In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken., Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.