There are nights when it is just too hot to turn on the oven. The summer of 2002 was one of those summers as I recall. I was living in Queens, NY in a great little 1 bedroom with NO air conditioning. The up-side was that I loved my Greek/Italian neighborhood because you could always get the best of everything Mediterranean. So its hot, you go to the fridge and what do you find; chicken, tomatoes and a jar of grilled artichokes. Huh, that almost sounds like a meal! And so it was… Quick, simple, fresh and perfect for a hot summer night, especially if eaten outside under the stars. —nycnomad
1 x 6-8oz
Jar of Grilled Artichokes (seasoned, packed in oil not vinegar)
Organic Chicken Breasts or Thighs
Salt/Pepper to taste
Fresh Squeezed Lemon Juice (optional)
In This Recipe
Pour a little of the olive oil from the jar of artichokes into a skillet or shallow pan and heat over a medium flame. Dice the chicken breast or thighs and place in the skillet/pot. Cook until they begin to turn opaque, 2-3mins should suffice. Stir them frequently so that they do not stick to the pan. You do not want to cook the chicken for too long at this stage or it will toughen and dry out.
Add the contents of the jar of grilled artichokes, oil, vinegar, seasoning and all. Stir the mixture and allow the chicken to cook for another 2-3 minutes over a medium flame.
While the chicken is cooking, dice the tomatoes and then add them to the mixture. Turn the flame down now and cook for another 3-5 minutes.
Add the oregano and stir. When the tomatoes begin to loose their skins and break down just a bit, the dish should be ready.
Add salt and pepper to taste. Squeeze a little fresh lemon juice over it and serve with pasta or a nice rustic bread, to soak up the delicious sauce.
Although I have never done it, I was just thinking that adding a little Feta cheese crumbled over it might also be a nice addition. Let me know how it tastes if you try it!