RECIPES

Chicken Mediterranean

This flavourful chicken dish is a wonderful main dish for a hearty late summer meal.

Prep Time

15M

Cook Time

25M

Serves

4

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 4 chicken legs, back removed
  • 1 onion(s), small, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, medium, chopped
  • 1/2 eggplant, small, chopped
  • 3 plum tomatoes, chopped
  • 1 tsp (5 mL) basil, dried
  • 1/2 tsp (2.5 mL) oregano, dried
  • 1/2 tsp (2.5 mL) marjoram, dried
  • 1/4 tsp (1.25 mL) sea salt
  • 1/2 tsp (2.5 mL) pepper
  • 1/2 cup (125 mL) low-sodium chicken broth

    • Instructions

    1. 1 Add 1 Tbsp (15 mL) of oil to skillet over medium high heat. Add chicken legs and brown on both sides. Remove chicken and put on plate.
    2. 2 Add the rest of the oil and on medium heat cook onions and garlic until fragrant and starting to brown. Add vegetables and spices, including salt and pepper and sauté for a couple of minutes. Add chicken legs to pan and chicken broth. Cover and cook on medium low heat until chicken is cooked through and the internal temperature reaches 165°F (74°C).
    3. 3 Serve chicken and vegetables with cooked short or long grain brown rice.
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