So, I got the chance to participate in BlogHer's Knorr Chicken Stock Recipe contest. SO exciting. So, with Derek's help, we created something out of a little tub of concentrated stock. I get to now claim having created a recipe from absolute zero. It was a blast! And the results? Delicious. It makes a light but filling summer meal. I highly recommend it. But of course, I created it. ;)
Mediterranean Chicken
Mediterranean Chicken
1 Knorr Stock Concentrate
1 cup boiling water
1/2 cup chopped chives
2 garlic cloves chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon dried ginger
1/8 teaspoon Red pepper
Salt and pepper to taste
2 tablespoons olive oil
8 chicken breasts, chopped
Grilled Greek Olives
8 oz mixed olives
1 bell pepper
1/2 cup marinade
Lemon Rice
3 cups boiling water
1 Knorr Stock Concentrate
3 cups rice
1/2 lemon, zested and juiced
1 teaspoon paprika
Salt and pepper to taste
Four pitas, cut in half (or 8 halves, depending on brand)
Serves: 8
Cook time:
Chicken, 20 minutes
Olives, 10 minutes
Rice (instant) 15 minutes
And now for the details!
Marinade:
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Whisk stock and boiling water until dissolved
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Mix in the yogurt until completely incorporated
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Chop the chicken.
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Cover chicken with marinade. Reserve 1/2 cup marinade (before covering the chicken) for later.
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Refrigerate 6 hours.
Skewer the chicken and pour the marinade that dripped off from the chicken back over the chicken.
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Chop bell pepper and kabob with the olives, use the 1/2 cup reserved marinade on the veggies.
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Grill chicken for 20 minutes on medium heat, turning frequently to cook evenly.
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Grill veggies for the final 10 minutes.
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Lemon Rice:
Boil 3 cups water, add 1 Knorr Stock Concentrate, whisk to combine, bring water to boil again, add rice, and 2 bay leaves.
Cook according to package instructions.
While the rice is cooking, zest and juice half a lemon.
When rice is finished, remove the bay leaves and discard.
Add lemon juice and zest, 1 teaspoon paprika and 2 tablespoons olive oil. Salt and pepper to taste.
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Add lemon juice and zest, 1 teaspoon paprika and 2 tablespoons olive oil. Salt and pepper to taste.
Grill the pita for one minute on each side.
Viola! Mediterranean Chicken, Greek Olives and Lemon Rice with grilled pita on the side.
Yum!
Some notes:
~If you don't have time to marinade, just dredge the chicken and grill it immediately, it will still be delicious.
~If you can't/don't grill then you can stove-top grill the chicken. Just skip the skewer stage and use a well-oiled skillet and turn frequently to avoid burning, cook it on medium and it will be done in about 10 minutes. Toss the olives and peppers in with the chicken the last few minutes.
~ You can control the lemony flavor of the rice by adding more or less zest and lemon. An entire lemon's zest and juice yields a very tart rice, but the flavor will mellow by the next day, so if making ahead of time, a whole lemon won't be too much.
Enjoy!
Some notes:
~If you don't have time to marinade, just dredge the chicken and grill it immediately, it will still be delicious.
~If you can't/don't grill then you can stove-top grill the chicken. Just skip the skewer stage and use a well-oiled skillet and turn frequently to avoid burning, cook it on medium and it will be done in about 10 minutes. Toss the olives and peppers in with the chicken the last few minutes.
~ You can control the lemony flavor of the rice by adding more or less zest and lemon. An entire lemon's zest and juice yields a very tart rice, but the flavor will mellow by the next day, so if making ahead of time, a whole lemon won't be too much.
Enjoy!
1 comment:
YUM, is pretty much what I have to say to this. That, and I wiped drool from the corner of my mouth two, maybe three times while reading this post. Thanks Morgan. A few minutes ago I was just a plain ol' slob, but NOW I'm a salivating slob. Morgan, you have skillz ... real skillz. Good work kid!
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