Mediterranean-Style Chicken


1 fryer, cut up
1 t salt
1/2 t pepper
4 Tbsp olive oil
2 Tbsp garlic, minced
1 large tomato, chopped (or 5 Tbsp tomato paste)
2 cans chickpeas, drained
2 cans chicken broth (approximately 3 1/2 c)
juice of 2 lemons
1 Tbsp oregano
2 bay leaves
Hot cooked rice or pasta


Combine salt & pepper and rub over chicken pieces. Using a dutch oven over medium-high heat, brown chicken pieces in olive oil. Reduce heat and remove chicken to plate. Saute garlic in leftover oil for about 30 seconds over medium heat. Add tomatoes and saute until they begin to collapse, about 3 minutes. (If using tomato paste saute for about 30 seconds til mixed well with garlic.) Add remaining ingredients and return chicken to pan. Simmer uncovered until liquid is reduced and chicken is tender, about 30-45 minutes. Adjust seasonings by adding more salt & pepper, if necessary. Serve on hot cooked rice or pasta.

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