You are here: Home » Recipes » Chicken Peloponnese Chicken Peloponnese Yield 4 servings PrintEmail Ingredients 8 -- skinless, boneless chicken thighs1/2 teaspoon salt1 teaspoon lemon dill seasoning2 tablespoons olive oil1/8 teaspoon fresh ground black pepper1 teaspoon cornstarch1/2 cup chicken broth10 -- stuffed green olives, coarsely chopped10 -- Kalamata olives, coarsely chopped1 tablespoon tiniest capers (non pareilles)1/4 cup currants1/2 teaspoon cinnamon1 small tomato, seeded and diced 1/2"2 teaspoons minced fresh mint + sprigs for garnish2 teaspoons minced fresh oregano + sprigs for garnish1/4 cup crumbled feta cheese Instructions Sprinkle chicken lightly with salt and lemon-dill seasoning. Saute in large skillet over medium heat in olive oil until golden brown on both sides and juices run clear, about 5 minutes per side. Stir cornstarch into broth. Add to skillet with olives, capers, currants and cinnamon. Stir up brown bits in pan. Boil vigorously until sauce is thickened and reduced by half. Stir in tomato, mint and oregano and simmer 2 minutes. Arrange chicken overlapping on platter. Nap with sauce, spooning most of the solids on top of the chicken. Sprinkle feta cheese over and garnish with mint and oregano sprigs. Makes 4 servings.