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Mediterranean Chicken Baskets


  • 5 chicken thighs, cut into 2cm cubes

  • 1 Spanish onion, finely chopped

  • 1 stick of celery, finely chopped

  • 1 clove of garlic, finely chopped

  • 50g black olives, sliced

  • 1tsp dried oregano

  • ½ green capsicum, finely chopped

  • ½ red capsicum, finely chopped

  • 8 small soft corn tortillas

  • 2tbsp extra virgin olive oil

  • 100ml white wine

  • ½ lemon


  • 1.

    Place the tortillas into a muffin tray to form basket. Spray with canola oil and place into a preheated oven at 180C for 5-7 minutes allowing them to crisp up.

  • 2.

    Place pan on high heat with oil, seal the chicken to about 70% done, then add the dried oregano, stir through for about 1 minute to toast.

  • 3.

    Add the juice of ½ lemon and the lemon, garlic, onion, celery, olives, then capsicums and the wine, then put the lid on and cook for 10 -12 minutes.

  • 4.

    Spoon some of the Mediterranean chicken into the baskets and serve.


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