Chicken Thighs with Tomatoes, Olives and Capers

The inspiration for this recipe was Cuban picadillo, a meat dish usually seasoned with tomatoes, onions, garlic, and fragrant spices like cinnamon and cloves. Serve on a bed of white or brown rice.

Ingredients

• 8 boneless skinless chicken thighs
• 1 tsp olive oil
• 1/4 tsp oregano
• 4 tsp minced garlic
• 1/2 tsp pepper
• 3/4 cup chopped fresh parsley
• 1/3 cup chopped pitted kalamata olive
• 2 tsp capers
• 22 ounces canned diced tomatoes, undrained

Directions:

Heat oil in a large skillet.

Add chicken; cook 4 minutes on each side.

Remove chicken from pan; keep warm.

Add garlic to pan and sauté 30 seconds.

Add remaining ingredients; scrape pan to loosen brown bits.

Return chicken and accumulated juices to pan.

Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Serve

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Greek Cauliflower

In Greece, cauliflower is called “kounoupidi”. Cauliflower is generally consumed as a main course by Greeks and it was a common dish during fasting periods. Besides the fact that it’s low in calories and high in fiber, it has other properties that protect from chronic diseases such as cancer and stops the growth of tumors in the breast.

Ingredients

• 1 large head cauliflower
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 cup feta cheese, crumbled
• 2 eggs
• Salt
• Pepper
• Paprika

Directions:

Wash and separate cauliflower into florets and cook in a large saucepan in boiling water until tender, about 15 minutes.

Drain and arrange in a 9 x 13-inch baking pan.

Preheat oven to 300°F

In a saucepan, melt butter; add flour and stir over high heat until browned slightly.

Add milk and cook, stirring, until thickened.

Add cheese; cook until cheese is melted.

Slightly beat eggs in small bowl. Whisk in 1/2 cup hot sauce into eggs.

Whisk egg mixture gradually into the sauce.

Season to taste with salt and pepper.

Pour over cauliflower and sprinkle with paprika.

Bake for 15 minutes, until bubbly.

Serve

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Greek Chicken Pita Pockets

Pita pockets are as fun to say as they are to eat. This easy sandwich can be served hot or cold. If you’re taking it for lunch, put everything in the pita, but leave the tzatziki (yogurt & cucumber dip) off until just before lunch.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 chopped onion
• 1 tsp lemon pepper seasoning
• 1/2 tsp dried oregano leaves
• 1/2 cup yogurt
• 4 pita breads

Directions:

Place chicken in greased crock pot.

Top the chicken with onions, lemon pepper and oregano.

Cook on low for 6-8 hours.

10 minutes before serving, remove the chicken and shred it with two forks.

It should just fall apart.

Put the shredded meat back into the pot.

Stir in the yogurt.

To make the sandwich, split open your pita bread and spoon the chicken inside then serve

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Greek Chicken Soup

This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine – you want them soft and melt-in-the-mouth.

Ingredients

• 3 lbs chicken or 3 lbs chicken pieces
• 8 cups water
• 1/2 bunch parsley
• 1 medium onion, minced very fine
• 1 tsp salt
• 1/3 cup long-grain rice
• 1 large carrot, minced very fine
• 1 stalk celery, minced very fine
• 1 1/2-2 lemons, juice, adjust to taste
• 2 eggs
• 1 1/2 tbsp cornstarch

Directions:

Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.

Cover pan and let simmer for 45 minutes.

Remove chicken and parsley, discard parsley.

Let chicken cool a bit, so you don’t burn yourself, and cut into cubes.

Set aside.

Add rice, carrot and celery to broth and cook for 20 minutes.

Add lemon juice to the soup.

Stir.

Turn off heat.

Beat the eggs and cornstarch in a small bowl.

While whisking, slowly dribble in hot chicken stock- never stop whisking.

Do this until you have used up a couple of ladlefuls of stock.

This tempers the eggs so they do not curdle.

Slowly add egg to the hot soup and give a good stir.

Add chicken and serve, sprinkled with a bit of pepper

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Greek Flatbread

A few simple ingredients give you one amazing bread. You can also add your own mixture of herbs into this bread. If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.

Ingredients

• 500 g strong white bread flour
• 300 ml warm water
• 7 g powdered yeast
• 1 tsp salt
• 2 tbsp olive oil

Directions:

Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.

Transfer to a floured surface and knead for five minutes until springy, using extra flour if it’s too sticky.

Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.

This should take about an hour.

Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.

Leave to rise for 10 minutes.

Preheat the oven to 240 C or 475 F.

Meanwhile, roll the balls flat until they’re only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.

Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.

Spray the dough with water and bake for two minutes.

Check to make sure they haven’t gone hard and if not, bake for a couple minutes more.

Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.

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Greek Lemon Chicken Drumsticks with Peppers

It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. You can use lemon pepper to reduce the sodium; however, you can also use salt and pepper if preferred.

Ingredients

• 8 skinless chicken drumsticks, rinsed, and patted dry
• 1 medium green bell pepper, thinly sliced
• 2 medium yellow onions, thinly sliced
• 1 -2 garlic clove, finely minced
• 2 medium lemons
• 1 1/2 tsp dry oregano leaves
• 3/4 tsp lemon pepper
• Paprika, to taste

Directions:

Preheat oven to 350 degrees F.

In a 9×13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.

Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.

Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.

Turn chicken and cook 30-40 minutes longer or until chicken is no longer pink in center.

When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.

Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.

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Greek Style Chicken and Artichokes

This is a must-try recipe, really delicious and flavorsome, you won’t be disappointed!

Ingredients

• 1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
• 2 tbsp olive oil
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 6 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 tbsp lemon juice
• 2 tbsp sun-dried tomatoes, finely chopped
• 1 tsp lemon peel, grated
• 2 tsp oregano leaves, chopped
• 1/4 tsp crushed red pepper flakes

Directions:

Season chicken with salt and pepper

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes.

Remove chicken mixture and set aside.

Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds.

Add wine to pan and stir, scraping up brown bits.

Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).

Return chicken mixture to skillet and bring to a boil.

Reduce heat and simmer covered, stirring occasionally, until chicken is thoroughly cooked, about 10 minutes.

Serve.

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