![]() Heat a cast-iron frypan over high heat and drizzle in a little olive oil.Place the dough between two sheets of baking paper and roll out to form a thin 20 cm round. Working with one ball at a time, drizzle over a little olive oil and massage to coat. Divide the dough into four even portions and roll into balls.(If you are making the dough ahead of time, it will keep in the fridge for up to 3 days.) Transfer the dough to a large, greased bowl, cover with plastic wrap and rest in a warm spot for 1 hour or until the dough has doubled in size.Pour in the yeast mixture and olive oil and mix for about 1 minute to form a ball. Place the flour in the bowl of an electric mixer fitted with the dough hook attachment and crush in the salt flakes with your fingers.Leave to stand for 10-15 minutes or until the mixture foams. Place the caster sugar, yeast and 180ml (¾ cup) of lukewarm water in a jug and whisk to combine.Serve with toum, pita bread and lemon wedges. Rest the chicken for 4 minutes before thickly slicing. Turn and cook for another 2 minutes or until cooked through. Add the chicken and cook for 4-5 minutes until nicely charred. Heat a chargrill pan or barbecue grill plate until very hot. Remove the chicken from the fridge 30 minutes before cooking and bring to room temperature.Cover the bowl and refrigerate overnight (if you are rushed for time, you can marinate the chicken for 1 hour longer marination equals more flavour). Add the chicken and massage the marinade into the flesh. Combine the garlicky marinade ingredients in a large non-reactive bowl.Lightly score the thick part of the chicken thighs with a couple of incisions to help the meat cook evenly.½ tsp cayenne pepper (add more for extra spice).Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes. Reduce to medium-low and return chicken to skillet. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Add wine, broth, and half of lemon juice. ![]() Step 4 Add sun-dried tomatoes and garlic and cook, stirring, until warmed through, about 1 minute.Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes. Step 3 In same skillet over medium heat, heat remaining 2 tablespoons tomato oil.Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Step 2 In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering.Lightly coat each side of chicken in flour mixture. Step 1 In a shallow dish, mix flour, salt, thyme, pepper, and paprika.Made this? Let us know how it went in the comments below! As the sauce reduces, it concentrates the salty flavors, so taste as you go and add extra salt if needed at the end (and if you are using capers or olives, keep that in mind as well, since they’ll add a briny, salty punch). Depending on the chicken broth and sun-dried tomatoes you use, both can have quite a bit of salt in them. You might notice there isn’t a lot of salt in this recipe, and that’s on purpose. This is sure to become part of your weeknight meal rotation. ![]() You can omit the sun-dried tomatoes altogether, add olives or capers, add extra veggies, or top with feta or any of your favorite fresh herbs. One of the best parts of this dish is how adaptable it is to whatever you have in the fridge. Serve this up with your favorite sides, such as couscous, which will soak up all the sauce. The chicken comes out extremely tender and juicy with an added boost of flavor from the sun-dried tomato oil (but you could use plain old olive oil if you’d like). ![]() This one-pot recipe is the perfect way to spruce up chicken breasts with bright Mediterranean flavors without dirtying all the pots and pans in your kitchen. But they’re a great weeknight dinner go-to since they cook up quickly and adapt to almost any flavor combination. Chicken breasts aren’t exactly known for being super-flavorful, as they can be easily overcooked. ![]()
0 Comments
Leave a Reply. |