Have I told y’all how much I love Mediterranean food?
The first time I made a Greek inspired chicken I was in my early 20’s – back before I really realized how big cooking and food would end up making an impact on me. I knew I enjoyed it, but I didn’t realize to what extent. This recipe consisted of chicken breasts with oregano, olive oil, black olives and red wine, served with couscous and feta cheese.
I was in love.
Since then, I’ve made it so many times, so many different ways. This particular version has been one of my most read posts since I started my blog.
The one I’m sharing with you now is a little bit more lemony and the couscous got bigger. This is Israeli couscous, and the main differences are the size and the time to cook it. Traditional couscous is tiny little pasta pearls that could be mistaken for teensy balls of rice.
I also threw in a few more things, like black eyed peas. I made a salsa with those peas. Or a salad if you want to call it that.
Either will work.
Oh, and I also got crazy and threw in a jalapeno for the fun of it. Jalapenos belong in everything, didn’t you know that?
The salsa isn’t necessarily the most important part of this particular meal, but it happens to be my favorite.
Recently, I was contacted by Plated.com to develop a chicken recipe – and if they like it enough I could potentially be a featured chef on their website. I think this dish works because although it’s traditional and the flavors are well known, I’ve incorporated some ingredients that aren’t.
For instance, I used black eyed peas in my “salsa”, which in a way, sorta, kinda takes the place of chickpeas, or hummus, in the traditional Greek fare. It also resonates my Southern background.
I just love how the tomato, lemon and feta really blend well with the peas.
This salsa is a freakin’ rock star.
‘Cause that’s how I roll with my food.