Recipe – Chicken Adriatica

 

A Tasty & Easy Chicken Recipe

For this recipe I combined elements of Italian and Turkish cooking and
flavors to produce  an Eastern Mediterranean dish.

Meat from 6 chicken thighs, sliced in thin strips

1 T  of flour

3 T of olive oil

¼ cup pine nuts

1 cup mushrooms, sliced

1 T fresh rosemary, chopped fine

3-4 cloves garlic, minced fine

½ cup sun dried tomatoes, chopped

½ cup white wine

1 medium onion, thinly sliced

½ cup crumbled feta

 

1. Slice the chicken into thin strips. Dredge chicken in flour.  Heat olive oil in a large sauce pan  or skillet.  Sauté chicken  for 5’ on each side, letting it brown.

2. Remove chicken, to a small bowl. In same pan sauté the pine nuts, minced garlic and sliced  mushrooms for 5’, stirring.  Add wine to deglaze – scrape any brown bits from the pan. Add rosemary & tomatoes, mix, and reduce heat to simmer

3. Return chicken to the skillet, mix. Place the sliced onions over the chicken mixture. Cover and simmer for 30’.

4. Remove from heat, mix onions into chicken. Add feta, mix and serve with rice or pasta and a steamed vegetable.

 

Serves 4

 

Variations:

 

1.      Use chicken breast, reduce cooking time

2.      Substitute blue cheese or parmesan for feta

3.      Substitute yogurt for the cheese

4.      Use thin strips of lamb shoulder instead of chicken

 

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Recipe – Tandoori Chicken

Not many of us have a standalone enclosed clay oven nearby, so some thought is needed to produce an Americanized
version of the Indian classic tandoori chicken

Start with 6-8 chicken thighs

Marinade

  • 1 cup yogurt
  • juice from 1 lime
  • 1 t – cayenne
  • 1 t – cumin
  • 1 t – turmeric
  • 1 T- paprika
  • 3 cloves – garlic, minced
  • 1 inch -ginger root, minced
  • 1/2 cup – parsley, minced

Garnish

  • 4 T- fresh cilantro, chopped
  • Lime wedges

1. Combine marinade ingredients and mix in a blender or food mill or food processor.

2. Remove the marinade to large bowl, fold in the yogurt, then add to chicken pieces. Marinate for 1-2 hours

3. Place a double sheet of aluminum foil on the grill so chicken is not exposed to flames.

4. BBQ or grill for 45-60’ or until done (preferably in a covered BBQ), turning every 15 minutes, and basting with extra marinade. If using an oven – place chicken in oven proof pan, bake at 400 for 10′, then reduce heat to 350 and continue to bake for 45′ or until chicken is done.

5. Garnish with coriander leaves and lime wedges. Serves 3-6, depending on number of courses – eg, 6 in an Indian dinner with many courses; 3 with a simple side dish and salad
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Tandoori chicken Tandoori chicken cooking on grill Tandoori chicken

 

Tandoori chicken cooking