Mediterranean chicken dishes

This week I have two Mediterranean recipes for you and they are both easy and both chicken dishes.

Balsamic glaze is available bottled in the grocery store these days, but you can make your own by bringing one cup of balsamic vinegar and two tablespoons of brown sugar to a boil and then simmer it for 20 minutes stirring occasionally. Cool and then use it in the recipe. It should be thick but pourable.

Easy Balsamic Chicken

1/4 cup extra virgin olive oil

3 Tbsp balsamic glaze, store-bought is fine

1 tablespoon tomato paste

1 tsp honey

1 lemon, juice of

4 to 5 large garlic cloves, minced

1 Tbsp fresh thyme

1 tsp dried oregano

1/2 teaspoon sweet paprika

8 boneless and skinless chicken thighs, (about 1-1/2 pounds)

Kosher salt and black pepper

In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.

Pat the chicken dry and season generously with kosher salt and black pepper on both sides.

Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).

Heat the oven to 425 and adjust a rack to the middle.

Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F). —kwc—

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Healthy Mediterranean Chicken Salad (no mayo)

For the Dijon Mustard Dressing

1/3 cup extra virgin olive oil

Zest of 1 lemon

Juice of 1 to 2 lemons

1 to 2 garlic cloves minced 3 tsp Dijon mustard

3 tsp Dijon mustard 1 tsp sumac

1 tsp sumac

1/2 tsp paprika

For the Chicken Salad

12 ounces cooked chicken, shredded (Rotisserie chicken will work here)

1 to 2 shallots, chopped

2 celery stalks, chopped

1 15 ounce can marinated artichoke hearts, drained and chopped

¼ cup sun-dried tomatoes, chopped

Handful fresh Italian parsley about 1 cup packed, chopped

1/3 cup shelled walnuts, chopped

Salt and pepper

In a small bowl, add the dressing ingredients and whisk to combine.

In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sun-dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.

Pour dressing over the chicken salad, toss to combine.

For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.