Comments on: Paprika Mediterranean Chicken

By: Jacob Rogers

Jacob Rogers — Thu, 18 Aug 2011 02:54:24 +0000

I did this recipe except I cut up a whole chicken into 8 skinless pieces. It was really good. It could also work with the skin on and I think in the future I'll leave the skin on.

Also instead of two cans of chickpeas I used about 1/2 a pack of dried chickpeas that I was making anyway for hummus.

I also cut my cherry tomatoes in half because mine were the long kind.

The yogurt sauce really is what makes this recipe, I put a nice dollop of that on my chickpeas and it tasted really good. I used plain yogurt instead of greek yogurt because that's what I had on hand. You can strain plain yogurt with cheesecloth to make Greek style yogurt but I did not have the time to do. It turned out fine with just plain yogurt.

When I make this again I'll make it spicier.
My recent post mazman909 on One whole chicken, a bag of chickpeas, and a pint of cherry tomatoes yields tonights dinner with leftovers and this week's hummus.

By: Nick

Nick — Sun, 17 Jan 2010 23:06:16 +0000

Hmm… I actually think that my oven is closer than what I thought when I wrote this post. I think it might be a bit cool, but probably not 50 degrees. In any event, I always try to write the recipes assuming a normal oven.

It could also be that your oven is actually hotter than normal… especially if it's gas… it's sometimes really hard to tell oven to oven. I always recommend checking a recipe 10-15 minutes before the recipe says it should be done and know that you may have to cook it for a bit longer also. Especially with meat, it's almost impossible to say for certain that something will be cooked at exactly the same time in every oven.

Sorry about that… i'll work on a post for oven inconsistencies… ;)

By: Zoe

Zoe — Sun, 17 Jan 2010 21:49:38 +0000

Nick, you say that your oven cooks about 50 degrees cooler than what it's set for. Does that mean we should reduce our temp by 50 degrees to have it cook the same as yours or that you increase yours by 50? I've noticed that sometimes your recipes burn in my oven or tend to cook faster than you say they should.

By: Menu Plan Sunday - June 15th to June 21st | Well Done Chef!

Menu Plan Sunday - June 15th to June 21st | Well Done Chef! — Sun, 16 Aug 2009 18:56:19 +0000

[...] – Mediterranean style chicken with black olives, lemons, [...]

By: Tori

Tori — Thu, 19 Mar 2009 12:41:59 +0000

I finally made this for dinner last night and it's absolutely delicious! I'm actually eating the leftovers for lunch as I write this. I will definately be adding this to my rotation!

By: Haley W.

Haley W. — Sun, 08 Mar 2009 23:41:04 +0000

This looks amazing. I love love love paprika (especially smoked paprika), and cilantro gets an A+ in my book. I totally agree with your on the boneless skinless breasts, but a good marinade definitely helps them. I'll have to try this out very soon!

By: the projectivist

the projectivist — Fri, 06 Mar 2009 06:53:03 +0000

excellent.

all i need to add is cream and cheese and then i'm right!

By: Nick

Nick — Thu, 05 Mar 2009 16:48:01 +0000

I think you could definitely sub smoked paprika. Might go a bit lighter on it to start as it has a much stronger flavor, but it would equally delicious I think.

Thanks for the comments everyone!

By: Regina

Regina — Thu, 05 Mar 2009 15:14:28 +0000

This sounds awesome. I am always looking for new, healthy chicken recipes. I agree with you that chicken breast needs A LOT of help but the other 1/2 is not a fan of dark meat (I know, I don't understand it either).

How do you think subbing out the regular paprika for smokes would fare? I think I might try both! Thanks.

By: Sara

Sara — Thu, 05 Mar 2009 11:55:15 +0000

This sounds really good, great idea to roast the chickpeas and tomatoes with the chicken. I will have to try this out. And I HAAATE cilantro, so I will sub some parsley.