Monday, January 6, 2020

Mediterranean Chicken Bake

I made this Mediterranean Chicken dish twice in one week -  partly because it was so good and partly because I wanted to measure the ingredients. The first time was I threw in a little of this and a bit more of that. I served it to guests and everyone enjoyed it. 

Last summer I brought back an assortment of paprika from Budapest. This recipe uses sweet paprika, but next time I might try some smoked paprika. The first time I served it with roast potatoes, the second with couscous. 

Mediterranean Chicken Bake

12 boneless, skinless chicken thighs
2 Tablespoons sweet Hungarian paprika
1 teaspoon garlic powder
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
zest of 1 lemon
1 cup red wine (or chicken broth)
1 red onion, peeled, quartered and thinly sliced
1/2 - 1 cup pitted Kalamata olives
fresh chopped parsley

Preheat oven to 450 degrees. 

Combine the paprika, garlic powder, salt and pepper in a bowl large enough to hold the chicken thighs. Stir the spice mixture to combine, then add the chicken thighs. 

Drizzle over the olive oil, lemon juice and add the lemon zest. Using your hands, coat each piece of chicken with the mixture. 

Place in a baking dish large enough so that the pieces of chicken do not touch each other. I used a glass dish. Place the onion slices over and around the chicken pieces. Gently pour over the wine. Bake for 30 minutes. Sprinkle the olives over. Baste the chicken with the pan juices. Bake for another 20-30 minutes or until the chicken is very tender. 

Sprinkle with chopped parsley just before serving. The juices make a lovely sauce for potatoes or couscous. 

I would say this makes 6 servings, depending on the appetites of those you serve. It reheats well.