Alive and Cooking

Mediterranean Chicken Baskets

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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.

Mediterranean Chicken Baskets