Garlic And Oregano Marinated Chicken With Roasted Pepper And Black Olive Relish With Saffron Tomato Rice Recipes

Steps:

• Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
• Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
• Preheat the oven to 375 degrees F.
• Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
• Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.
• Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.
• Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
• Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

Steps:

• Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
• Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
• Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.

Steps:

• Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
• Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
• Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.