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Chicken legs with olives and lemon


Sprinkle the washed, cleaned and drained legs with salt, pepper and dried oregano. Let them cool for 15 minutes, then put them in the Multicooker together with a tablespoon of oil on the Fry mode. Let them brown on both sides, then add the tomato sauce, lemon, olives and sugar.

Add a little pepper, oregano and change to Bake mode, 180 degrees, until the sauce binds.


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Mediterranean chicken legs with yogurt, lemon oregano, chilli and crispy broccoli

Mediterranean recipes are recognized for the simplicity and speed with which they are made, but of course also for the authentic taste of lemon, oregano, olive oil.
Slightly crispy on the outside and soft on the inside, sticky and of a remarkable flavor with garlic and lemon. This recipe is one of my favorites in terms of thighs, they are leather, they will caramelize and lemon and yogurt will only counterbalance the divine taste, slightly refreshing and not to mention the appearance of a reddish color!

Ingredients

For Chicken Legs

  • Chicken legs 1 kg or 4 pieces
  • Greek yogurt minimum 10% fat 500 g
  • A piece of lemon
  • Dried oregano or spoon
  • Garlic 2 puppies
  • Parsley 1 link
  • Freshly ground pepper a teaspoon
  • Salt to taste

For crispy broccoli

Put the yogurt with the peel and lemon juice, finely chopped garlic, olive oil, oregano, parsley, pepper and salt, mix well.

We clean the chicken legs from any feathers, wash them and wipe them with a kitchen towel so that they remain as dry as possible.

Add half of the sauce and add a little more salt, because the sauce doesn't have enough salt.

Pour the thighs with the sauce in a freezer bag and squeeze it so that we get all the air out of it, and the thighs are covered by the sauce.

We put them in a tray lined with baking paper and put them in the oven for about an hour at 170 degrees, checking from time to time not to brown too much. If they have already acquired a golden color, cover them and leave them in the oven until the end of time.

We wash the broccoli, cut the bouquets and drain them very well, add salt, pepper and a tablespoon of olive oil, mix them very well.

We spread them on a tray lined with baking paper and put them in the oven at 150 degrees for about 20 minutes, until they acquire a slightly copper color and become crispy. The crispest part will be the flower, the stem will remain lightly cooked.

Remove the thighs from the oven and let them cool, then start mounting.

We put on the plate a pulp, a quarter of the amount of broccoli and the sauce or ososiera with yogurt sauce.


Chicken with olives and lemon

I greased the chicken with a little olive oil, salted and peppered it and put it in the pan together with the onion cut into quarters, the peeled garlic cloves, the sliced ​​lemon and the wine. I sprinkled a little parsley on top, covered the tray with aluminum foil and put it in the oven over low heat for about 30 minutes.

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After half an hour, I took out the foil, and put it back in the oven, to brown it completely.
During this time I took out the olive seeds (Mazi's tip) - that is, I cracked them with the bottom of a very good cup, and the seeds came out very easily. I also sprinkled the olives over the chicken and left it in the oven for another 15 minutes. That was all. Simple, right?

Crispy chicken, slightly sticky, slightly sour - goes well with a little couscous next to it, even with a salad, and, of course, with some good friends.


Chicken tinsel with olives

It is summer. We have fresh tomatoes and if we have a craving for a light meal, with meat and a lot of aromatic sauce, it's clearly time for a chicken ostropel. We also add some olives and a slightly sour lemon aroma and a sensational dish comes out.

1 kg chicken legs
1 onion
garlic
2-3 tablespoons of oil
1 red pepper
500g tomatoes
500 ml of tomato juice
200g olives
2 lemon slices
green parsley

Step 1: heat the oil in a saucepan (roomy but not sticking to the meat).

Step 2: heat the meat on both sides. Add onions and peppers cut into small cubes. Heat for another 5 minutes.

Step 3: add a cup of water and let it "boil" for 10-15 minutes with the lid on.

Step 3: add the tomato juice and finely chopped tomatoes.

Step 4: Let everything boil for 20-30 minutes on low heat, with a lid.

Step 5. Test with a fork if the meat is cooked. Before extinguishing the fire, put the garlic cut into thin slices and let it boil.

Step 5: Turn off the heat, add the olives, finely chopped parsley and 2 lemon slices. Cover with a lid and let it "rest" a little before serving. We leave the lemon slices in the food for 5-10 minutes, after which we take them out.
It will have a brilliant aroma and fresh ostropel.


Chicken with olives and lemon

It is baked slowly in the oven, with wine and lemon, onion and garlic from the good one, in the peel (yum) and it becomes very, very fragile, with crispy and delicious skin. What's more, it's practically self-made - all you have to do is throw the ingredients in the pan and start the oven: p I'll repeat the experience as soon as possible: D

The cast of characters:

The benefits of olive oil on the skin

I greased the chicken with a little olive oil, salted and peppered it and put it in the pan together with the onion cut into quarters, the peeled garlic cloves, the sliced ​​lemon and the wine. I sprinkled a little parsley on top, covered the tray with aluminum foil and put it in the oven over low heat for about 30 minutes.

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After half an hour, I took out the foil, and put it back in the oven, to brown it completely)
During this time I took out the olive seeds (Mazi's tip) - that is, I hit them with the bottom of a very good cup, and that was it - the seeds came out very easily. I also sprinkled the olives over the chicken and left it in the oven for another 15 minutes. That was all: D Simple, right?
And then we had perfection - crispy chicken, slightly sticky, slightly sour - goes straight with a little couscous next to it, even with a salad, and, of course, with some good friends: D


7 chicken recipes that say "F-You" to boned and skinless breasts

Raise your hand if you can never eat a chicken breast again and be perfectly satisfied. OK, it might be a little dramatic, but I'm done with overusing them. Yes, they are relatively cheap and almost infallible for cooking, but there are so many other options out there. Get on the chicken thighs. We've put together seven recipes that use the juicier and more flavorful chicken cut and are as easy to prepare as the tired, old standard recipe. Get ready to be pumped chicken again.

1. Greek chicken and lemon rice

Chicken thighs make the difference in flavoring this fresh, Mediterranean-style meal. Marinate the chicken in lemon, garlic, salt and oregano for at least 20 minutes, but preferably overnight if you have time to plan ahead. After that, the vessel is brought together in a single pot.

2. Chicken fajita salad with grilled chili lime

A marinade that doubles as a dressing? Count us. With avocado, grilled peppers and juicy chicken pieces, this salad is a major step from greens in a bag (we’ve all been there, it’s okay). Marinate the chicken as long as you have it - it tastes best overnight, but a few hours or just a quick bath before putting the chicken on the grill will also taste good. Use half of the mixture and save the rest to pour over.

3. Paleo Korean chicken thighs with cauliflower rice

Think of it as a healthier (and more flavorful, tbh) version of sesame chicken and sticky rice. Cauliflower rice is not as daunting as it sounds, especially if you have a food processor you can beat it while the chicken is frying in the oven. Major gain for multitasking while creating this sweet smoked meal, which is ready in half an hour.

4. Thai chicken thighs with coconut curry

This coconut curry recipe is perfect for nights when you want something sweet and salty. After browning the chicken thighs in a deep frying pan, mix a can of coconut milk with chicken broth and fish sauce (soy sauce and Worcestershire are easy 1: 1 substitutes) and bring to a boil. Garlic, ginger and Thai curry paste add an extra flavor to the creamy dish.

5. Put Caprese in the oven

Update this common chicken breast dish by replacing the main ingredient with the thighs. Topped with fresh mozzarella, basil leaves and slices of juicy tomatoes, the crunchy thighs give the whole thing a light crunchiness and tons of flavor. Correct warning - you will want to pour the balsamic discount on everyone.

6. Chicken thighs with hot pepper honey

These sweet and spicy chicken thighs can be added to almost anything - rice, pasta, greens - or eaten with some vegetables. The recipe uses light and healthy swaps, such as adding apple cider vinegar to honey sauce and cooking chicken in coconut oil.

7. Boiled chicken thighs with carrots and potatoes

This recipe tastes like my mother's home cooking and we love it. In addition, it has a very low maintenance - all you have to do is chop the vegetables and mix everything in a large pan to boil. If you prefer, use chicken or vegetable broth, plus a squeeze of lemon juice instead of white wine.


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Preparation of chicken with lemon and sour cream

The thighs must be whole, ie the upper and lower thigh. We will section them, resulting in 8 pieces. We make sure they are clean, then we can season them with salt, pepper and paprika. In the heat-resistant pan, fry half the butter and half the thighs. We leave them for 3-4 minutes on each side, until the skin turns reddish. We take them out on a plate. We do the same with the remaining ones. Preheat the oven to 200 degrees.
We do not clean the pan of leftovers and fat (if it is too much we can half throw it away), but we just take the meat out.

Grate the garlic and add it to the pan. Leave it only until it starts to sizzle, then add the wine, 2 tablespoons of lemon juice, then sour cream and chicken soup at the end (or water). Add the grated Parmesan cheese. Boil until boiling. Season with a little salt and pepper. Add the chicken pieces, be careful, the sauce should only cover them up to half.
Now put everything in the oven for 35-40 minutes. After the time has passed, check if the meat is ready. Remove from the oven and sprinkle with fresh parsley. Serve immediately. Enjoy!