Mediterranean Chicken With Pepperoncini And Kalamatas

Ingredients:

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 1/2 pounds chicken leg quarters
1 1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup sour cream
1/2 teaspoon paprika


Directions:
Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.

Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.

Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.

Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Grilled Mediterranean Vegetable Sandwich

Ingredients:

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 loaf (1 pound size) focaccia bread




Directions:
Preheat oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables.

Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia.

Chicken Mediterranean

Chicken Mediterranean

Ingredients:

2 1/2 cups chicken, boneless, dark meat
1 1/2 cup chicken, boneless, white meat
6 teaspoons flour
4 teaspoons olive oil
2 cups tomato sauce
1/2 cup water, as needed
1 1/2 cup rice, cooked
4 sliced black olives
4 sliced green olives, pimiento stuffed


Directions:
Cube chicken meat into 1" cubes and dust with flour. Heat olive oil in a skillet and saute chicken until almost done, 4 to 5 minutes. Chicken should be lightly browned and juicy.

Add tomato sauce and simmer about 5 minutes, until chicken is fully cooked. Add water only if sauce has become too thick.

Serve chicken over cooked rice and garnish with sliced black and green olives.