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Wednesday, January 26, 2011

Mediterranean Meal

Greek style Chicken and Roasted Veggies
1 pound boneless, skinless chicken breasts (diced into large pieces)
2 Bell peppers (diced into 1/2 inch pieces)
1 large onion (diced into 1/2 inch pieces)
1 # baby potatoes (red, yellow, fingerling)

1/4 cup extra virgin olive oil
1 TBSP garlic powder
1 1/2 TBSP smoked paprika
1 TBSP dried oregano
1 tsp red pepper flakes
2 tsp cumin
2tsp kosher salt

In a large bowl toss chicken and veggies in olive oil.  Add seasonings and toss again.  Cook chicken on 1 sheet pan and veggies on another (chicken will cook quicker than veggies).  Do not crowd veggies or chicken on pan, lay flat on pan.  If needed use 2 pans for veggies.  Roast in 375 degree oven for 10-15 minutes for chicken, and 25-30 minutes for veggies (depending on your oven!)  All of my cooking is done in a convection oven, if  you are using a conventional oven you need to adjust cooking time.  Check veggies after 15 minutes and move around on pan with spatula.  When all ingredients are cooked combine in a bowl with juice from 1 lemon.

Serve with hummus, harissa, pita bread, tabouli, cucumber feta salad (see recipes below)

Harissa (Tunisian Hot Sauce)
1 TBSP Fennel Seeds
1TBSp Coriander Seeds
4 cloves garlic
12 oz jar roasted red peppers (drained & rinsed)
1/2 cup extra virgin olive oil
1 TBSP agave syrup or sugar
2 tsp crushed red pepper flakes
1 tsp kosher salt

Toast fennel & coriander seeds in pan over medium heat, until they start to become fragrant (about 30-45 seconds).  Place in food processor.  Add garlic (unpeeled) to pan with 1 TBSP of olive oil.  Toast in pan until golden, about 2-3 minutes.  Remove from pan and let sit until you can handle.  Peel skins off of garlic.  Chop in food processor with seeds.  Add roasted peppers and puree.  Add sugar, salt, red pepper flakes.  Drizzle in olive oil.  Store in glass jar in fridge.


1 can chick peas (reserve 1/2 cup of liquid)
1/4 cup fresh lemon juice
3-5 cloves garlic
2tsp cumin
1/2 tsp cayenne pepper
1tsp kosher salt
1/2 cup tahini
5 TBSP extra virgin olive oil

In food processor chop garlic, add drained chick peas.  Scrape down sides of bowl.  Add tahini, cumin cayenne, salt, 1/2 cup liquid from chick peas, puree ingredients.  Scrape down sides of bowl.  Drizzle in olive oil and lemon juice.  Store in glass jar in fridge.  You can add roasted red peppers, feta cheese, artichokes, olives-whatever you like to recipe.

Tomato Cucumber Salad
1 English Cucumber (washed, sliced in half lengthwise and then into 4 strips, dice into 1/4" pieces)
1 pint grape tomatoes (washed/dried)
2 cloves garlic (chopped)
1/4 cup Fresh Italian Parlsey (washed, dried(salad spinner works best), chopped)
1/4 cup red onion (small dice)
1/2 cup crumbled or diced feta cheese
2 TBSP fresh lemon juice
3TBSP Extra Virgin Olive oil
2 tsp dried oregano
1 tsp kosher salt
fresh ground black pepper to taste

Combine all ingredients in large bowl and gently fold together.  Serve immediately.