One-Pot Mediterranean Spelt Chicken
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1120, total fat 67 G., saturated fats 18 G., proteins 71 G., carbohydrates 58 G., fiber 10 G., cholesterol 340 mg, sodium 1520 mg, sugar 16 G.
Calories 1120, total fat 67 G., saturated fats 18 G., proteins 71 G., carbohydrates 58 G., fiber 10 G., cholesterol 340 mg, sodium 1520 mg, sugar 16 G.
This chicken and spelt dish is bursting with the vibrant flavors of Mediterranean cuisine, with briny olives, tart feta, and sweet sun-dried tomatoes. The spelt is pleasantly firm, and the chicken is juicy with a crisp, golden brown crust. The best part about this recipe is that everything, from searing the chicken thighs and vegetables to baking them in the oven, is done in one pot (or Dutch oven), eliminating the need to wash multiple pots and pans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg chicken thighs with skin and bones (6-8 pcs.)
- 1 tbsp. l. olive oil
- 1 medium red onion, chopped (1 cup)
- 3 cloves garlic, thinly sliced
- 0.5 tsp crushed red pepper flakes
- 1 cup spelt
- 0.5 cups dry white wine
- 2 cups lightly salted chicken broth
- 3/4 cup sun-dried tomatoes (in oil), patted dry and thinly sliced (100 g)
- 1/2 cup pitted Kalamata olives, halved lengthwise (85 g)
- Zest of 1 lemon, cut in half
- 1/3 cup crumbled feta (45 g)
- 1/4 cup coarsely chopped dill
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Recipes with similar ingredients: chicken thighs, sun-dried tomatoes, Kalamata olives, spelt groats, feta cheese, white wine, dill
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Heat a large Dutch oven or large Dutch oven over high heat and add olive oil. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. When the oil is hot, add the chicken thighs, skin side down, and cook without moving them until golden brown, 6-8 minutes.
- Turn the chicken over, cook for another 2 minutes, and transfer to a plate. The chicken will not be cooked through at this point. Drain any excess fat from the pan, reserving about 2 tablespoons.
- Reduce heat to medium, add the onion, garlic, and red pepper and cook, stirring frequently, until the vegetables soften, about 3 minutes. Season with salt and pepper to taste. Stir in the spelt, distributing it evenly.
- Add the wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the chicken broth and bring to a simmer, about 2 minutes. Add the sun-dried tomatoes and olives. Place the chicken on top, skin side up, in a single layer and discard any juices from the plate.
- Cover the pan and bake until the spelt is tender, most of the liquid has been absorbed, and the chicken is cooked through, 30 to 35 minutes.
- Meanwhile, place the lemon zest, feta, and dill in a small bowl and toss to combine. Remove the roasting pan from the oven and squeeze the lemon juice over the dish. Sprinkle with the feta and dill mixture and serve.
Author of the recipe - Alexandra Utter is a culinary producer and creator of original videos for daytime cooking shows.
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