Ingredients
Units
Scale
Mediterranean Style Chicken:
- 4 quartered chicken legs and thighs
- 3-4 cubes of Dorot Garlic Cubes
- 3-4 cubes of Dorot Basil Cubes
- Juice of 1/2 lemon
- 6 oz. jar of marinated artichoke hearts - plus 1/4 of the juice
- 1 pint of grape tomatoes - chopped or crushed
- 1 tbs. capers plus 1 tbs. of caper juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 3 tbs. olive oil
Grilled Eggplant:
- 1 eggplant - sliced
- Juice of 1 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Juice of 1 lemon
- 4 tbs. olive oil
- 2 Dorot basil cubes
- 2 Dorot garlic cubes
- Fresh Parmesan or Romano cheese for grating
Instructions
Mediterranean Style Chicken:
- Combine the salt, pepper and dried oregano and rub each chicken leg with the rub.
- Heat a large cast iron frying pan with the olive oil. Place the chicken leg skin side down in the pan. Drop the garlic and basil cubes on the chicken and spread over each leg. Cook the legs for 20 – 25 minutes before turning.
- Add the crush tomatoes, lemon juice, capers and caper juice, artichoke hearts and artichoke juice; then loosely cover the pan.
- Cook for another 1 ½ to 2 hours or longer on a gentle heat. The chicken will be fall from the bone tender.
Grilled Eggplant:
- Place the sliced eggplant in a large bowl. Add the salt, pepper, lemon juice, olive oil and Dorot garlic and basil cubes.
- Toss and let sit for 30 minutes.
- Heat a griddle with a drizzle of olive oil.
- Place the eggplant slices on a griddle and when a nice char is achieved on one side gently turn over and finish grilling on the other side.
- Plate and serve with fresh grated cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
