SLOW-COOKED CHICKEN MARBELLA
This recipe is sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.
Nutrition Facts : Calories 372 calories, Fat 18g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 845mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein.
MAJORCAN
Categories Garlic Onion Appetizer Bake Cocktail Party Vegetarian Quick & Easy Lunch Bell Pepper Vegan Chard Bon Appétit
Yield Makes 2 Cocas (8 Servings)
Number Of Ingredients 7
Steps:
- Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
- Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
- Meanwhile, preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.
- Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.
MALLORCAS
Provided by Mireya Navarro
Categories appetizer, dessert
Time 40m
Yield 12 large buns
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine yeast, granulated sugar, milk and 1 cup lukewarm water. Mix well, sprinkle with 1 cup flour, and mix again until smooth. Cover and set aside in a warm place until batter is risen and foamy, about 45 minutes.
- By hand, or using a mixer, mix egg yolks into batter one by one until well blended. Gradually add remaining 4 cups flour. Add 4 ounces melted butter and mix until batter is very smooth. Cover and set aside in a warm place until dough has doubled in size, about 1 hour.
- Brush two baking sheets with melted butter. Heat oven to 375 degrees. Dust a work surface with flour, and divide dough into 12 portions. Shape each portion into a rope about 12 inches long, and brush lightly with melted butter. Coil gently but tightly to make a slightly rounded bun shape, tucking the inside end of the rope into the center of the bun, and the outside end under the bun. Place buns on baking sheets about 3 inches apart. Brush tops with butter, cover lightly, and set aside in a warm place until doubled in size, about 30 minutes.
- Uncover buns and bake until light golden brown, 10 to 15 minutes. Transfer to a cooling rack and dust generously with confectioners' sugar. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 17 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN MALLORCA RECIPE
Provided by t1bishop
Number Of Ingredients 13
Steps:
- In large no-stick frying pan, combine mushrooms and olive oil. Cook over very high heat stirring for 5 minutes or until mushrooms are lightly browned. Remove mushrooms from pan and set aside. Add peppers, onions, garlic and olive oil to pan. Cook for 5 minutes or until onions are limp. Add chicken to pan and cook turning pieces occasionally for 3 minutes. Stir in tomatoes, carrots, wine, olives, herbs de province, paprika. Adjust heat so it simmers. Cook, stirring occasionally for 25 minutes or until chicken is very tender. Add reserved mushrooms and cook additional 5 minutes. Season with salt and pepper. Serve over rice or couscous.
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