Byzantine Chicken Nouveau
Embark on a flavorful journey with Byzantine Chicken Nouveau, a Mediterranean-inspired masterpiece that marries tender chicken thighs with a luscious yogurt-based marinade infused with honey, warm spices like cinnamon and cumin, and zesty lemon. This recipe combines skillet-seared perfection with oven-roasted ease, creating a succulent dish topped with vibrant kalamata olives and sun-dried tomatoes. Served over fluffy couscous or rice, it’s a feast for both the eyes and the palate. Perfect for a weeknight dinner or a special occasion, this dish balances sweet, savory, and tangy notes, all while being ready in just over an hour. Garnish with fresh parsley for a simple yet stunning finishing touch. Whether you’re craving bold Mediterranean flavors or looking to impress at the dinner table, Byzantine Chicken Nouveau offers a deliciously unique dining experience.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 0.5 cup pitted kalamata olives, sliced
- 0.5 cup sun-dried tomatoes, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cooked couscous or rice
Instructions
In a large mixing bowl, combine the Greek yogurt, honey, ground cinnamon, ground cumin, ground coriander, paprika, lemon juice, minced garlic, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and sear the thighs on both sides until golden brown, about 2-3 minutes per side. Work in batches if necessary.
Remove the skillet from heat and add the remaining marinade on top of the chicken. Scatter the sliced kalamata olives and chopped sun-dried tomatoes around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is baking, prepare the couscous or rice according to package instructions, if not already cooked.
Once the chicken is cooked through, remove the skillet from the oven and let it rest for 5 minutes.
Sprinkle the chopped parsley over the chicken for garnish. Serve the Byzantine Chicken Nouveau over a bed of couscous or rice, spooning the sauce and toppings over the dish for maximum flavor.
Enjoy your Mediterranean-inspired masterpiece!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 16.6 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
