Mediterranean chicken topped with feta
Serve this tasty dish with crusty whole wheat bread on the orzo or rice to thoroughly saturate the smooth and creamy feta sauce Canada. Simple enough for a weeknight, but elegant enough for entertaining.
Tip: If you prepare supper for only four people, divide leftovers in containers from the microwave and refrigerate up to 2 days. Warm and you get a very satisfying dinner.
If you can not find chicken thighs bone skinless, boneless thighs not buy, then remove the skin and discard it.
Preparation: 10 minutes
Cooking: Setting LOW 6 to 8 hours; HIGH setting 4 to 6 hours
Rest time: 5 minutes
Servings: 6 to 8
NUTRITIONAL INFORMATION
Calories: 228
Protein: 27 g
Carbohydrates: 8 g
Fat: 12 g
Fiber: 2.8 g
Sodium: 456 mg
INGREDIENTS
12 bone-in chicken thighs, skin removed
4 cloves garlic, sliced
2 sweet peppers (red, yellow or orange, or a mixture), cut into strips
1 onion, halved and thinly sliced
1 can (28 oz/796 mL) diced tomatoes
2 c. tbsp (30 mL) all-purpose flour
1 c. tbsp (15 mL) balsamic or red wine
2 c. tsp (10 mL) dried Italian seasoning
1 cup (250 mL) frozen peas, thawed
1 cup (150 mL) Canadian Feta cheese, crumbled
2 c. tbsp (30 mL) flat leaf parsley, fresh, chopped (optional)
INSTRUCTIONS
Arrange chicken thighs in the bottom of slow cooker 26 cups (6.5 L). Remove the garlic, peppers and onion over chicken. Drain ½ cup (125 mL) tomato juice and reserve for later use. Stir in flour, balsamic vinegar and Italian seasoning, tomato and pour over chicken and vegetables. (Make-ahead: Cover and refrigerate overnight.)
Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 4 to 6 hours.
Stop the slow cooker. Stir in peas and garnish Canadian Feta cheese. Cover and let stand 5 minutes, or until cheese is softened and the peas are hot. Sprinkle with parsley (optional).
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