Paleo Chicken with Kalamata Figs and Olives

November 02, 2017

Paleo Chicken with Kalamata Figs and Olives

Add great flavor to your roasted chicken. The Kalamata Sundried figs paired with the Kalamata Olives give this dish a sweet and salty mix and is very simple to prepare.

Ingredients:

  • 4 chicken breasts, 4 chicken thighs (you can mix and match)
  • 1 tablespoon OILIO Premium Extra Virgin Olive Oil
  • 10 OILIO Sundried Kalamata Figs (cut into small pieces)
  • 1 cup OILIO Premium Selected Kalamata Olives
  • 1 cup sliced shallots (about 2)
  • 1 cup white wine
  • 3 pieces fresh thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

What to do:

  1. Preheat oven to 400 degrees
  2. Season chicken with salt and pepper
  3. Add OILIO olive oil in large skillet over medium-high heat, making sure to coat the skillet
  4. Add chicken to skillet, skin side down, and allow to seer for 5-10 minutes or until skin is brown
  5. Flip and cook the other side for 3 minutes
  6. Remove chicken and place on platter
  7. Add shallots and figs to the same skillet until shallots start to brown
  8. Add olives, wine, and thyme to skillet and allow everything to boil for a minute
  9. Place everything in oven safe pan including chicken, skin side up
  10. Place pan in oven and roast for 30 minutes or until fully cooked

Enjoy!



Also in Recipes

Grass-Fed Top Sirloin with Gnocchi and Broccolini

November 01, 2018

Boil potatoes until soft (about 45 minutes), meanwhile, Bring 2 oz of top sirloin to room temperature, preheat oven to 375. Rub sirloin with truffle salt and olive oil and let sit for 30-45 minutes then cook in the oven.
Read More
Eggplant & Chick Pea Casserole

November 01, 2018

Place sliced eggplant in oiled pan, sprinkle with salt and more oil. Place in 450-degree oven for 15 minutes. Remove from heat and seal the pan with foil or put in a container with a lid, so the eggplant continues to steam and soften for 15 minutes
Read More
Iris summer salad

November 01, 2018

Large bowl, Quarter Vine ripe tomatoes half cut cherry tomatoes, long cut onion thin cut hot peppers. Chop green garden onions, Cut olives in half, crush basil and slice, peel and cut cucumbers slices, add garlic, salt pepper mix in Liokareas olive oil, mix thoroughly cover let sit in the fridge for 2 hours then serve yum yum (Iris summer salad)
Read More

Subscribe