Greek chicken with artichokes, capers and olives
Based on the recipe from Holland America's Oosterdam cruise ship.
|6 cloves||Garlic, finely chopped|
|1 jar||Artichoke, marinated (340g), chopped|
|2 Tbsp||Olive oil|
|12||Chicken thighs, skinned and boned|
|1 can||Diced tomato, with juice, 400g|
|1 to taste||Freshly ground black pepper|
|¼ cup||Plain flour|
|¾ cup||Kalamata olives, pitted, halved|
|1 cup||Chicken stock|
|2 Tbsp||Capers, rinsed and drained|
|1 tsp||Dried oregano|
- Halve the chicken thighs, if preferred. Place the flour in a plastic bag and season. Shake the chicken in the flour to coat.
- Heat the olive oil and butter in a large, non-stick frying pan. Saute the chicken in batches on all sides, until lightly browned. Remove and set aside.
- Add the remaining ingredients and bring to a simmer. Return the chicken to the pan. Cover and simmer for 30-40 minutes or until the chicken is cooked.
- Great served with rice or orzo and garnished with chopped parsley.