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Greek style Chicken with tomatoes & olives [Kotopolo Me Domates Kai Elies ]
Ingredients
- 8 Boneless skinned chicken thighs
- 2 tspn harissa paste
- 1 tspn olive oil
- 1 tspn dried oregano
- ½ tspn dried thyme
- 250 grm baby plum tomatoes. cherry tomatoes
- handful Black Olives (preferrable Kalamata)
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
I found this recipe in a newspaper a couple of years ago .I tweaked it a little as I find chicken breast a bit dry !
Method
-
1
1 Place chicken thighs into bowl , add harissa paste ,olive oil , dried oregano & thyme . Mix well cover & leave to marinate for 30 mins @ room temperature .
2 Preheat oven to 200 deg C .
3 Transfer chicken to roasting tray & put into oven for 10 mins.
4 Remove , add tomatoes & olives ,then cook for
further 20 mins ,or until chicken is cooked
Serve with rice , cous - cous ,or potatoes & veggies of your choice
Chef's Tips
If using chicken breast , allow one per person . Make 2 or 3 slits in the meat to
allow the marinade to penetrate the meat.
Try Nicolas' Greek Potatoes to accompany this meal
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