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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours. | 2. Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips. | 3. Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked. | 4. Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned. | 5. Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds. | 6. Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives. | 7. Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid. | 8. Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry. | 9. I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		unskinned	7972.8	14.3148	173.5896	801.4476
garlic clove	2		crushed	151.3	0.0	33.66	0.85
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red pepper	1	halved	de-seeded sweet	-	-	-	-
red onion	1		sliced	28.0	6.537999999999999	0.77	0.07
tomato	4		ripe skinned de-seeded	248.2759	55.0525	12.9535	2.1589
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
red wine	1	glass		-	-	-	-
eggplant	1/2		cut	-	-	-	-
water	2 -3	cups		0.0	0.0	0.0	0.0
orzo pasta	6	ounces		151.3	0.0	33.66	0.85
fennel seed	1	teaspoon	crushed dried	6.9	1.0458	0.316	0.2974
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
black olive	12			151.3	0.0	33.66	0.85
lemon zest	1			151.3	0.0	33.66	0.85
feta	2	ounces	crumbled	149.688	2.319	8.0571	12.0658

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.