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Mediterranean chicken with tomatoes and olives by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time40’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

4 tablespoons olive oil

8 skinless chicken legs

1 medium onion, finely chopped

½ teaspoon garlic, melted

4 tablespoons tomato paste

400 gr. (1 package) chopped tomatoes

100 gr. green olives with boukovo

100 gr. green olives

2 tablespoons caper

2 tablespoons balsamic vinegar

½ glass of water

1 teaspoon oregano

a pinch of bukovo

salt and pepper


Recipe Directions

1. Preheat the oven to 200C.

2. Heat 2 of the 4 tablespoons of oil in a large, cast iron pan over medium-high heat. Add the chicken legs to the pan, and cook for 3-4 minutes on each side. Remove from the pan.

3. Put the remaining oil in the pan and fry the onion for 1 minute. Add the garlic and cook for another 1 minute. Add the tomato paste, the chopped tomatoes, the olives, the caper, the balsamic vinegar and the water. Then add the oregano, the boukovo, the salt and the pepper. Let the mixture cook for about 2 minutes.

4. Place the chicken back in the pan and put the pan in the oven. Let it cook for 40 minutes. Remove from the oven and serve immediately.

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