A Mediterranean Meal

My friend Katelyn had given me a box of exotic spices that I was just dying to try out, but hadn’t had time to until just now. Some Fun New Gifts I made a delicious, exotic Moroccan/Mediterranean chicken dish with them. This is a typical dish you could find anywhere in Morocco or Greece, or any of the other Mediterranean countries.

All the countries surrounding the Mediterranean Sea have very similar cuisines and use a lot of the same ingredients and spices. They may differ from country to country and culture to culture, but the differences are very subtle indeed. They are far more similarities than differences. There were all kinds of fresh vegetables, spices chicken and couscous.

Mediterranean Chicken

cooked couscous or rice

3 cups fresh spinach, stemmed and chopped

1 TBSP garlic

1 onion, diced, medium

1 1/2 cups grape tomatoes, cut in half

1 cup mixed olives, sliced

1 can garbanzo beans, drained and rinsed

1 1/2-2 lbs chicken breast

2 tsp fresh oregano, chopped or 1 tsp dried oregano

2 tsp fresh thyme, or 1 tsp dried thyme

salt & pepper to taste

1 cup dry white wine

olive oil and lemon olive oil (optional)

1 tsp paprika

1 tsp saffron powder

1 tsp cumin

1 tsp Middle Eastern spices (optional)

Get a large skillet very hot and add the oils and spices. Cook for about 1-2 minutes or until they become very aromatic.

Add the onions and garlic and cook for about 5-7 minutes, or until the onions have softened and are translucent.

Add the spinach, tomatoes, olives and garbanzo beans, adjusting the seasoning as needed and cook for about 7-10 minutes, or until the spinach is wilted and cooked.

Add the chicken breast, keeping it whole, and the wine. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring frequently. My chicken breast was already cooked. If you are cooking your own, cook it first then remove and add again towards the end of the cooking process. You do not want to over cook the chicken and make it tough.

Remove the chicken breast and slice. Serve the vegetables over the couscous or rice, then add the sliced chicken and top with more of the vegetables. If you like, you can add some crumbled feta cheese or other goat cheese on top too. I served it with warmed pita bread and the same dry white wine I used for the sauce.

Bon Appetit! Enjoy! We sure did. 🙂

Have a great day Everyone. Stay safe, stay well and stay warm. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

10 thoughts on “A Mediterranean Meal”

  1. Everything except the chick peas. Even as a small child I haven’t been able to swallow them. – even chewed to a pulp, blended or used as a flour, I just can’t get it down. It’s a unique flavour and good for you I know but it just won’t go down. A neighbour didn’t tell me she put chick pea flour in some cookies she baked for me until I gagged on it and asked for ingredients. No. no. no. NO chick peas for me. GAG

    Liked by 1 person

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