3 c. a extra virgin olive soup
4 to 5 best chicken thighs with skin.
1 medium onion, finely chopped
6 medium garlic cloves, finely chopped
2 cans of peeled and chopped tomatoes
1 C. dried oregano
1 C. dried basil
1½ tbsp salt
½ lemon confit, finely sliced
½ cup pitted black olives
100 gr raw, shelled and deveined prawns
20 gr of feta cheese (you can not put it on, or put more than 20 gr)
fresh parsley for garnish
6-8 small fresh basil leaves, to garnish
Season chicken with salt and freshly ground black pepper.
In a large ovenproof skillet afterwards, put the olive oil to heat.
Add the chicken and cook for 10 to 15 minutes, watching or until golden.
(the chicken will not be fully cooked at this time, but will be finished later in the oven.)
remove the chicken pieces on a plate, cover and refrigerate for later.
In the same skillet, add the chopped onions and cook until tender and translucent, about 6-8 minutes. Add the garlic and cook for one minute.
Add the tomatoes, dried oregano, dried basil and salt, and cook for 30 minutes until the sauce is thick and fragrant.
Heat the oven to 200 degrees C.
Place the pieces of chicken, shrimp and lemon pieces in the sauce.
add pieces of feta cheese and place between shrimp and chicken.
sprinkle the olives on top and put in the oven for 15 to 20 minutes or until the sauce bubbles and the chicken is cooked through.
garnish with parsley and chopped basil leaves. Serve this hot sauce
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com