Author Notes
I absolutely love recipes with layers of flavors, especially those with a mediterranean flair. This recipe combines salty, sweet and sour. It is aromatic and full of flavor. It is also extremely easy to make. —nycnomad
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Ingredients
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4
Chicken Breasts or one Whole Chicken Quartered
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1/2 cup
Large Green Olives (Italian or Spanish; pitted)
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1/4 cup
Capers (drained)
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1/4 cup
Champagne Vinegar
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1/4 cup
Coconut or Dark Brown Sugar
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1 tablespoon
Dried Oregano (I buy fresh and dry my own)
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2
Bay Leaves
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4-5
Medjool Dates
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4-5
Dried Apricots
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1 teaspoon
Whole Grain Mustard
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1-2
Romaine Hearts
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Fresh Italian Parsley
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2 tablespoons
Olive Oil
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1/4 cup
Water (or white wine)
Directions
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If using chicken breasts, dice the chicken into 1/2 inch cubes.
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Heat a large skillet over a medium flame, place two tbsp of olive oil and heat the olive oil. Brown the chicken pieces, about 4-5 minutes on each side, if you are using a quartered chicken. If using chicken breasts, saute the diced cubes for 4-5 minutes.
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Slice the olives and add them to the pot along with the capers, bay leaves, oregano, vinegar, sugar and water (or wine).
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Cover the skillet with a lid or aluminum foil and lower the flame. Allow the pot to simmer until the chicken is cooked through (10-20 minuted depending on whether you used whole pieces or cubed breast).
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Cut the dried apricots and the dates in half, remove the pits from the dates. Add them to the skillet along with the mustard (this is optional but is does provide a nice kick).
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Cover again, and allow to cook over a low flame for another 5 minutes.
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Quarter the romain hearts, separating the leaves. Distribute them between the plates.
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Chop a few tablespoons of italian flat leaf parsley for decoration. Remove the chicken from the flame and plate over the lettuce. If you want you can even grill the lettuce under the broiler for a few minutes or on a grill pan.
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Garnish and serve!
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