Chicken with green olives, almonds and oregano – Food & Home Magazine
Chicken infused with almonds, olives, and oregano, served with potatoes and red onions. Perfect for a flavorful meal.
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Cooking tools:
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Heavy-based frying pan
- Stove
- Dish
- Tongs
- Spoon
- Paring knife
- Garlic press
- Peeler
- Colander
- Kitchen scale
- Refrigerator
Ingredients
- 200g blanched almonds, roughly chopped
- 200g green olives, pitted
- 500ml (2 cups) fresh flat-leaf parsley, finely chopped
- 1 large bunch oregano, leaves finely chopped and stalks discarded
- 45ml (3 tbsp) green chilli paste
- 200ml olive oil
- salt
- freshly ground black pepper
- 4 red chillies, seeded and finely chopped
- 8 garlic cloves, crushed
- 100ml lemon juice
- 45ml (3 tbsp) Dijon mustard
- 8 chicken thighs
- 6 potatoes, peeled and quartered
- 4 red onions, finely sliced into rings
- 250ml (1 cup) water
- 250ml (1 cup) white wine
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