Ever taste sunshine in a pot? This Mediterranean chicken dish comes pretty close. It’s deceptively simple, but packed with sunshiney lemon flavor, balanced with the pleasant brininess of Kalamata olives, a taste of the Greece and Italy. This is one of the simple yet flavorful summer recipes I’ve been enjoying with my family this month, when I may not want to spend hours slaving over a hot stove but still want to eat well. I served this with orzo, but couscous and rice would also be great accompaniments.
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Mediterranean Chicken with Lemons and Olives
2 pounds chicken thighs, bone-in or skinless and boneless if preferred
salt and pepper for seasoning chicken
2T olive oil
1 lemon, thinly sliced into rounds
1/2 cup pitted Kalamata olives
1/2 to 1 Tbsp oregano leaves
1. Season both sides of chicken pieces with salt and pepper.
2. Heat some olive oil over medium high heat and brown chicken on both sides. Reduce heat and allow chicken to fully cook, turning occasionally.
3. Once chicken is fully cooked, add in olives and lemon slices and a sprinkling of oregano, and stir and cook for another five minutes or more, if desired. Lemon slices will start to fall apart and rinds will be soft.
4. Serve over a bed of cooked orzo. Couscous or rice are other suitable options.
(c) 2011 Linda Shiue