CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA RECIPE
Provided by á-4084
Number Of Ingredients 16
Steps:
- First, toast the orzo. It's a bit of a pain, but it really improves the flavor. Heat a large skillet or a Dutch oven if you're so inclined (I find a reason to use my Staub cocotte for everything) over medium-high heat. Toast the orzo until it is lightly browned, but before it gets too fragrant. Spoon the orzo into a bowl and set aside. Next up is the chicken. Pat the thighs dry and season with oregano, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet or Dutch oven on medium-high heat until it is nice and hot and beginning to smoke. Brown the chicken for roughly three minutes on each side, then remove it and set it aside. Turn the heat down a notch and add in the other tablespoon of oil and the minced garlic. Cook for 30 seconds, until fragrant, but be careful not to burn it. Then pour in the broth and throw in the tomatoes and orzo. Give the mixture a good stir and bring it to a boil. Finally, add the chicken back in, cover the skillet/Dutch oven, and let it sit on medium-low heat until the orzo is tender and the chicken is cooked through. This will take 15 minutes or so. Be sure to check on the dish from time to time as you don't want the orzo to become mushy and overcooked. When ready, turn off the heat and add in the capers, Kalamata olives, feta, and basil. Top it all off with a drizzle of nice finishing oil, give it another good stir or two and you're ready to serve!
ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA
Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
- Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.
CHICKEN THIGHS WITH TOMATO, ORZO, KALAMATA OLIVES AND FETA
Steps:
- Toast the orzo until light brown in dutch oven. Set aside.
- Pat the chicken dry and season with oregano, parika, salt and pepper (to taste) Heat one TBL oil iat medium high n the dutch oven and brown chicken three minutes on each side
- Set chicken aside. Turn down heat and saute garlic for 30 seconds without burning.
- Throw in the broth, tomatoes and orzo and bring to boil.
- Finally, add the chicken, cover and cook on medium low for about 15 minutes until the orzo is tender and the chicken is cooked through. You may also cook the orzo separately and then add.
SKILLET CHICKEN WITH ORZO, DILL AND FETA
Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.
Provided by Sarah Copeland
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
- Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.
Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN THIGHS WITH TOMATOES AND FETA
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Provided by Molly Baz
Categories Bon Appétit Dinner Poultry Chicken Tomato Feta Oregano Vinegar Cast Iron Soy Free Tree Nut Free Peanut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
- Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
- Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
- Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
- Serve with bread for sopping up any extra tomato sauce.
More about "chicken thighs with tomato orzo olives andfeta recipes"
EASY GREEK-STYLE CHICKEN ORZO (ONE POT) | THE …
From themediterraneandish.com
4.8/5 (123)Calories 161 per servingCategory Dinner
- Pat the chicken dry, and season well with the spices on both sides. Place the seasoned chicken in a large tray or bowl and add lemon juice. Set aside for a few minutes.
- In a 5-quart Dutch oven like this one or a large oven-safe pot, heat 2 tbsp extra virgin olive oil over medium-high until shimmering.
CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA
From lisarobertson.com
Estimated Reading Time 1 min
ONE SKILLET GREEK CHICKEN AND ORZO WITH TOMATOES, …
From halfbakedharvest.com
25 ORZO DINNERS YOUR FAMILY WILL LOVE - ALLRECIPES
From allrecipes.com
ONE POT CHICKEN AND ORZO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
A PERFECT SUMMERTIME MEAL: CHICKEN ORZO SALAD
From circle-b-kitchen.com
ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
From blog.williams-sonoma.com
OVEN BAKED CHICKEN THIGHS WITH TOMATOES AND FETA
From leitesculinaria.com
ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
From williams-sonoma.com
MEDITERRANEAN CHICKEN & ORZO WITH FETA AND OLIVES - BLUE APRON
From
ORZO WITH SHRIMP AND OLIVES RECIPE - REALSIMPLE.COM
From realsimple.com
OVEN ROASTED CHICKEN SHAWARMA RECIPE - IN KRISTA'S …
From inkristaskitchen.com
CHICKEN THIGHS WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA RECIPE | EAT YOUR …
From eatyourbooks.com
CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA | PUNCHFORK
From punchfork.com
COOKING WITH RANIA: CHICKEN WITH ARTICHOKES AND ORZO
From cbsnews.com
SLOW-COOKER CHICKEN & ORZO WITH TOMATOES & OLIVES RECIPE
From eatingwell.com
ONE-POT CHICKEN WITH ORZO, LEMON, AND FETA - CRAVING CALIFORNIA
From cravingcalifornia.com
GRILLED MANOURI CHEESE WITH HONEY - MIA KOUPPA
From miakouppa.com
You'll also love