Ingredients
2 tablespoon olive oil
4 chicken thighs with bones and skin, about 2 pounds
1/2 cup yellow onion, sliced
2 cups potatoes, diced
1 cup carrots, diced
1 cup red bell pepper, diced
1 tablespoon garlic, minced
2 tablespoons fresh parsley leaves, chopped
1 cup water
Salt and ground black pepper, to taste
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper. Place the chicken, skin side down in the skillet and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Add the rest of the ingredients and put the lid on cook for about 1 hour. Serve it with your favorite bread.
bahar Poultry carrots, chicken thighs, onions, parsley, potatoes, red bell pepper
Ingredients
2 pounds grouper fillets
3 tablespoons olive oil
1 red bell pepper, cut into 1-inch strips
2 cups ripe tomatoes, chopped
3/4 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
3 ounces feta cheese (about 2/3 cup, crumbled)
Salt and pepper to taste
Directions
Preheat oven to 400° F.
Heat about 2 teaspoons of the olive oil in a large nonstick, ovenproof skillet over medium-high heat. Add the peppers and onions and sauté until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the tomatoes; stir, remove pan from the heat and cool about 5 minutes. Place fish fillets in the skillet and spoon the tomatoes and vegetables over the top. Sprinkle with parsley, feta, pepper, and drizzle with the remaining 1 teaspoon olive oil. Bake for 15 to 20 minutes or until fish flakes with a fork. Serve immediately. Serve with crusty Italian loaf bread, pasta, or rice.
bahar Seafood feta, grouper, red bell pepper, tomatoes
Ingredients
1 eggplant (1-1 1/4 pounds), roughly chopped into 1 inch cubes
2 ripe red tomatoes, sliced in half
1 red bell pepper, seeded and roughly chopped into 1 inch cubes
1 small onion, cut into 1/2-inch-thick slices
3 garlic cloves, peeled
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salt and black pepper, to taste
3 tablespoons lemon juice
Directions
Preheat the oven to 375 degrees F. Toss together eggplant, tomatoes, bell pepper, onion, garlic and olive oil, season with salt and black pepper to taste. Spread evenly on a baking sheet and place in the oven.
Roast for 45 minutes, until the vegetables are lightly browned and soft, cool slightly. Place the vegetables in food processor; add parsley and lemon juice and pulse until the mixture is smooth. Serve with pieces of warm pita or your favorite vegetables for dipping.
bahar Appetizers appetizer, dip, eggplant, garlic, red bell pepper, tomatoes