Chicken with apricots and cherries

CHICKEN WITH APRICOTS AND CHERRIES

A recipe for 8 persons

Ingredients

3 boneless and skinless chicken breasts and one whole chicken leg boneless and skinless. All the meats together should weigh about 1200-1400 g.

200 g. of feta cheese

650 g. large and somewhat sour apricots

800 g. cherries

5 large and long red sweet peppers

4 large dry onions

Salt, pepper, oregano

180 g. of olive oil

A bit of red hot chili pepper that has the size of a water mellow seed

Preparation of materials

Buy the chicken pieces overnight.

If the skin and the bones have not been removed from the chicken parts, remove them yourself.
Open every breast in two fillets.

Rinse the meat with water and let it drain.

Put on both side of each piece of meat a little salt, pepper, oregano and then smear it with oil.

Put all the pieces of the chicken in a pan one next to each other.

Cover the pan with plastic wrap for food.

Place the pan in the refrigerator. 

The next morning, rinse well the apricots, open them in the middle and take off the seeds.

Pour some olive oil over the apricot halves. Mix them with your hand to smear all of them with oil.

Wash the cherries and remove their pits.

Pour some oil on the cherries and mix them with your hand to smear the oil on all of them.

Wash the peppers and cut each one of them lengthwise in four pieces. 

Remove their spores and anoint them with oil.

Peel the onions.

Instructions

Smear with oil a baking Pyrex class with dimensions 26CH34CH6 centimeters.

Place the pieces of the chicken on the glass one next to each other.

Press with your hands the meat pieces to flatten.
Rub the feta cheese with your hands over the meat.

Place the apricots over the meat pieces and between them. Put the apricot pieces next to one another and cover the entire chicken.

Over apricots put the peppers.

Over peppers put cherries.

Cut the onions into thin rings.

Cover the food with rings of onions.

Pour the remaining oil over the rings.

Put some salt and hot pepper in Pyrex glass.

Add 100 ml of water.

You do not need more water than thit because the vegetables release lots of fluids.

Cover the baking dish with nonstick cooking paper and put it in the oven on the lower rack.

Bake for 50 minutes at 250 C degrees.

Do not stir the food.

After the 50 min uncover the Pyrex and continue baking until the color of the food becomes golden.

The food has a lot of sauce. But this sauce is delicious because it is the juice of the vegetables.

The chicken meat under the fruits is very soft, tender and tasty.

The sweet and sour sauce, has pink color and makes the foo looks delicious. 

Salted cod fillets with vegetables in the oven

SALTED COD FILLETS WITH VEGETABLES IN THE OVEN

Ingredients

1 kg of salted cod fillet (boneless)

The leaves of a celery plant

1/2 bunch parsley

4 medium potatoes

5 medium carrots

4 large onions

6 cloves garlic

5 small zucchini

Salt and pepper to taste

The juice of 2 medium lemons

180 g of olive oil

Instructions

Buy the cod 2 days before the date you intent to make this dish.

Cut the cod in medium pieces.

Put those pieces in a pot with plenty of water to remove the excessive salt. 

Change the water three times each day.

Every time you change the water, put plenty of fresh clean water in the pot.

Use a deep pan with dimensions 31CH41CH6 centimeters.

Put the pieces of cod in the pan one next to the other.

Smear all the pieces lightly with oil.

Clean the celery leaves, the parsley, the carrots and the potatoes.

Wash the celery leaves well and cut them in small pieces in a bowl.

Rinse the parsley and cut it into the bowl with the celery.

Scour carrots, rinse them and then cut them into small slices in the bowl with the herbs.

Peel the potatoes, rinse them and dice them. Put them in the bowl with the veg.

Pour some olive oil into the bowl with the vegetables and with your hand mix them well.

Rinse the zucchini, remove their ends and cut each one of them into slices one centimeter thick.

Peel the onions, rinse them and cut each one into 10 pieces.

Peel the cloves of garlic.

Put the onion pieces, the garlic and the zucchini pieces into the veg. bowl.

Pour in the bowl a little more oil and with your hands mix again. 

Put the vegetables into the pan between the pieces of cod.

Sprinkle with the remaining oil.

Add salt and pepper.

Pour in the pan 1 cup of water.

Cover the pan with nonstick cooking paper and place it on the first rack from the bottom of the oven.

Bake at 250 C degrees for one hour.

Uncover the food and look if it has enough fluids to be cooked avoiding burning.

Pour the lemon juice over the vegetables.

Leave the pan uncovered in the oven to be cooked on top.

Once the vegetables are tender and light brown in color, turn off the oven.

Immediately remove the food the pan from the oven, so as not to dry.

 

Chicken with orange and pilaf

CHICKEN WITH ORANGE AND PILAF

Ingredients

2 chicken breasts and one chicken leg

1/2 cup of olive oil

Salt and ground pepper to taste

1/2 Tb ground coriander

2 rosemary sprigs or 1 Tb dried rosemary leaves

Half a square cm of hot red chili pepper

8 big oranges

220 g. rice for pilaf

Instructions

Remove the skin from the chicken breasts and open each one of them in two fillets.

Take off the skin from the leg of chicken.

Put on the meat salt, oregano, coriander and pepper.

Pour some oil over the meat and spread it all around it.

Grease a medium size Pyrex glass with oil and place on its bottom the meat.

Squeeze 4 oranges and pour their juice over the meat.

Scour slightly the four oranges left.

Cut horizontally the oranges into slices and toss out the spores.

Pour some oil over the orange slices.

Smear the orange slices with oil.

Place the slices of oranges over the meat one next to the other.

Put in the Pyrex glass the hot pepper, the salt, 3 cups water and the left over oil.

Cover the baking dish with nonstick cooking paper.

Put the Pyrex in the oven on the first rack from the bottom.

Bake at 250 C degrees for about an hour

When the hour passes, turn the meat over and cook it on the other side.

Bake for ten more minutes.

Remove the baking paper.

Drive a fork into the leg of the chicken..

If the meat is soft and tender the fork enters easily in it.

When the meat gets a light brown color on top, it is done.

Take it with a slotted ladle and put it on a platter.

Take also with the slotted ladle the slices of orange and put them on another dish.

Put the rice in a big sieve and wash it. Leave it in the sieve until all the water is drained.

Put the rice in the Pyrex glass and stir.

Bake the rice for fifteen minutes and stir every so often.

After this time take with a spoon some rice and put it on a small plate.

Try it to see how it tastes and if it has softened.

If it needs more cooking, leave it to cook until soft.

Once the rice is prepared, put the meat over the rice into the baking dish again.

Put the orange slices over the meat.

Turn off the oven.

Cover the food with the non stick baking paper and leave it in the oven.

This will maintain the food warm and will prevent drying.