Continuing Yalikavak’s seafood slant, Mugla opens with a raw sea bass recipe featuring fresh tomatoes and extra virgin olive oil, and then moves onto white grouper sautéed with artichokes.  However, it was the chocolate truffle with chestnuts that caught my eye, while the mustard sauce with hot smoked lamb loins was also worth noting.  All in all, Mugla was a flavorfully diverse chapter, moving from seafood to lamb, and ending with a grilled fruit recipe.  Ula opens with a courgette (zucchini) gratin with an herb seasoning, and features a quail with rosemary and mushroom recipe.  Ula also features a delightful little recipe for egg-toast with a peach and apricot sauté.

The chapter Marmaris features what is perhaps my choice recipe from the entire book – green olives stuffed with marinated sea bass, a simple, savory recipe encapsulating a variety of Aegean and larger Mediterranean flavors, more or less a bite-sized offering of the cultural flavors and techniques on display throughout the book.  

White grouper with samphire sautéed with garlic and lemon peel is the opening recipe of Bozburbun.  From grouper, we move onto a recipe for baked figs stuffed with honey and almonds, served with warm goat cheese.  The chapter closes just as strongly as it opened, with a recipe for artisan bread rolls baked in a wood-fired oven.

Proving that figs are more versatile than typically given credit for, Datca opens with a recipe for caramelized sea bass with baked figs and herbs served with a crushed almond dressing.  From there, chapter features a diverse array of offerings, from aubergine stuffed with stewed lamb to baked sea bream with capers and olives.  The chapter also contains a recipe for green almonds in olive oil, a perfect complement to virtually any entrée featured throughout the book. 

All told, Aegean Flavors is a fantastic cookbook, worthy of being made an addition to any connoisseur’s library.  It goes without saying that the book has won a wholehearted recommendation from Living the Gourmet.


— by —

Michael Pappas


Baked Chicken with Green Olive Sauce

5 from 1 reviews


  • 1 chicken – cut

For the Marinade:

  • 1 cup sour milk – (milk plus 1 tbs. vinegar
  • 1 tomato – diced
  • 2 cloves of garlic – chopped
  • ¼ tsp. red pepper flakes
  • 2 sprigs of rosemary
  • 2 tbs. olive oil
  • ½ tsp. salt

For the Olive Sauce:

  • 5.5 oz. green olives – pitted
  • 1 tsp. vinegar
  • ½ tsp. dried oregano
  • 2 sprigs of parsley
  • ½ grated lemon rind
  • 2 tbs. olive oil


For Baked Chicken:

  1. Combine all of the ingredients for the marinade in a bowl. Place the chicken in the bowl; cover and refrigerate for at least one hour.
  2. Preheat Oven 350 degrees F. Place the chicken pieces in a baking dish and bake for 45 – 50 minutes, until the juices run clear and they are a nice golden color.

For the Olive Sauce:

  1. Place all of the above in a food processor and process into a smooth sauce.
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Enjoy with Love,

*I was given this product for review I was not financially compensated for this post all opinions are my own*

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Reader Interactions


  1. Sandee says

    Oh this look very good. I love the olive sauce. I’m coming right over.

    Have a fabulous day Catherine. Big hugs. ♥♥♥

  2. Pam says

    Good review, Michael! I’ll have to check it out as it sounds like it contains many good recipes! The green olive sauce must be delicious with the chicken! Thanks for the recipe, Catherine! Hugs

  3. Dottie says

    Hi Catherine, A very lovely dish. I like that olive sauce. Would never have thought to use an olive sauce with the chicken, I am sure it makes a great combination. I love olives and chicken so what’s not to like! Easy and tasty. The Aegean Flavors by Didem Senol Tiryakioglu must be a wonderful and intriguing book. Turkish foods are so interesting on how they mix flavors and ingredients that we would never have though of. Thanks for sharing, Blessings on a good week..Dottie 🙂

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