Chicken Peloponnese

  • Yield: 4 servings


8-- skinless, boneless chicken thighs
1/2teaspoon salt
1teaspoon lemon dill seasoning
2tablespoons olive oil
1/8teaspoon fresh ground black pepper
1teaspoon cornstarch
1/2cup chicken broth
10-- stuffed green olives, coarsely chopped
10-- Kalamata olives, coarsely chopped
1tablespoon tiniest capers (non pareilles)
1/4cup currants
1/2teaspoon cinnamon
1small tomato, seeded and diced 1/2"
2teaspoons minced fresh mint + sprigs for garnish
2teaspoons minced fresh oregano + sprigs for garnish
1/4cup crumbled feta cheese


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.