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Mediterranean Olive Chicken

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Middle East
Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire.
Printed Date: 28 November 2021 at 10:55

Topic: Mediterranean Olive Chicken
Posted By: TasunkaWitko
Subject: Mediterranean Olive Chicken
Date Posted: 09 November 2017 at 12:35
Mediterranean Olive Chicken

From - the Blog of Tori Avey :

Quote Mediterranean Olive Chicken

To serve 6 to 8:


3/4 cup chopped ripe green olives
1/3 cup extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp crushed garlic
2 tsp honey
1/2 tsp lime zest
1/2 tsp red pepper flakes (if sensitive to spice, omit)
1/2 tsp dried oregano
Salt and pepper
4-5 lb chicken pieces, bone in, skin on (I like using chicken thighs)
1/4 cup dry white wine
2 tsp cornstarch or potato starch (use potato starch for Passover)

You will also need:

9x13 baking dish
Plastic wrap

In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. Season the marinade with salt and pepper to taste.

Sprinkle the chicken pieces lightly with salt and pepper. Place chicken pieces in a 9x13 ceramic or glass baking dish. Brush the pieces evenly with olive marinade, using all of the marinade to coat.

Cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight (overnight is best).

Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with parchment or foil. If using foil, pierce a few vents with a sharp knife around the outer edges. If using parchment, simply cover the dish loosely.

Place the covered dish in the oven. Let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15-30 minutes, basting periodically, until well cooked and tender. At the end of cooking, you may broil it for a minute or two to brown the skin-- watch carefully to make sure it doesn't burn!

Transfer chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat, separating it from the solid drippings. Discard the fat.

Pour the remaining drippings into a small saucepan along with 1/4 cup of white wine. Heat the sauce slowly over medium.

While sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth. Pour the starchy liquid into the saucepan and whisk until combined. Heat the sauce until bubbling and thickened.

Serve the chicken topped with warm sauce. Note: this recipe is kosher for Passover if you use potato starch and Passover-approved products with a kosher hechsher.

One substitution might be to use lemon instead of lime; I think that either way would be very good.

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Posted By: TasunkaWitko
Date Posted: 15 November 2017 at 08:42
We tried this one last night, and everyone really liked it. We left out the red pepper flakes, in deference to The Beautiful-Yet-Wimpy Mrs. Tas, but I sprinkled a few on mine.

Everything about this was excellent; The citrus (we used lime), olives and oregano smelled absolutely delicious while the chicken was cooking, giving what I took to be a nice Mediterranean ambience, just as advertised. We served the chicken alongside steamed cauliflower; the roasty bits of lime zest and the smaller pieces of olives were a really nice touch that brought this chicken out of the park.

One difference was that we didn't thin the sauce, but will next time.

This dish is quite highly recommended, and worth a try, in my opinion.


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Posted By: Margi Cintrano
Date Posted: 19 May 2019 at 09:06

This sounds wonderful ..  

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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