Greek Chicken Thighs with Ouzo and Olive Tapenade Recipe
This dish transports you to the Aegean sea, basking in the Mediterranean sun, surrounded by olive groves and vineyards. The hint of ouzo, a traditional Greek aperitif, lends a distinct licorice flavor that perfectly complements the savory olive tapenade.
Ingredients:
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
3 cloves of garlic, minced
Salt and pepper to taste
1/2 cup ouzo
For the Olive Tapenade:
1 cup pitted Kalamata olives
2 cloves of garlic
2 tablespoons capers
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Preparation:
Preheat your oven to 400 degrees Fahrenheit. Rub the chicken thighs with olive oil, minced garlic, salt, and pepper.
Heat a large, oven-proof skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, then remove them from the skillet.
Deglaze the skillet with the ouzo, scraping up any brown bits from the bottom.
Return the chicken thighs to the skillet and transfer it to the preheated oven. Bake until the chicken is cooked through, about 35-40 minutes.
While the chicken is cooking, prepare the olive tapenade. In a food processor, combine the Kalamata olives, garlic, capers, olive oil, and lemon juice. Pulse until the mixture is coarsely chopped. Season with salt and pepper.
Serve the Greek chicken thighs hot, topped with the olive tapenade.
Cooking Time & Servings: Prep time is around 15 minutes, and cooking time is 35-40 minutes. This recipe serves 3-4 people.
Drink Pairing: A chilled glass of Greek white wine, like Assyrtiko, would enhance the flavors of this dish. Alternatively, an anise-flavored liquor like Sambuca could echo the flavors of the ouzo in the chicken.
Chef's Tips:
To add more Greek flavors, consider adding some dried oregano to the chicken rub.
The tapenade can also be served with crusty bread as a starter or snack.
Make sure to sear the chicken well before baking. This will lock in the juices and ensure the skin gets crispy.
