This Greek-inspired dinner brings the flavors of Mediterranean cuisine into your homes. Garlic, oregano, lemons, and olive oil make up for this dish’s clean, simple, and fragrant taste.
Begin by whisking up a simple marinade. In a bowl combine lemon juice(use the rinds too), dried oregano, dried thyme, chopped garlic, and freshly-cracked black peppercorns. These are among the staple ingredients used in almost all Mediterranean recipes. This marinade would work well with practically any component from pork, or fish, to vegetables. Use it for your grilled souvlakis, as a fresh vinaigrette for salads, or as a quick marinade for seafood ceviches.
You may also add in an assortment of chopped herbs as you prefer. Just make sure that your choice of herbs well-complement your main ingredient. Examples of classic protein-herb pairings would be lamb and rosemary, pork and sage, beef and marjoram, seafood and dill. These are not strict guidelines though, leaving you free to be as creative as you desire.
Add in the chicken thighs to marinate and leave refrigerated for a minimum of four hours. Don’t add in salt yet at this stage. Doing so will draw out the moisture from the chicken, leaving it to turn out dry. Except when brining for two or more days, wherein the meat actually undergoes a process of reverse osmosis(sucking back in all the moisture drawn out by the salt solution), it is best to leave out the salt until close to cooking time. This tip holds true for marinating all types of meat and poultry.
In a very hot pan, add in the chicken (which you should have seasoned with salt by now) together with the marinade to sear. No need for any additional oil as the marinade already contains a lot. Maintain your heat on high for this step. You’ll want the lemon juice and any additional moisture from the chicken and the other ingredients to evaporate as quick as possible, leaving the olive oil to sear those chicken pieces brown. When they’re done, transfer the chicken to your slow cooker.
Tip : If really pressed for time, you may skip the searing part. Just combine all the ingredients in the slow cooker and leave the browning for later. When they’re done, you may then allow them to crisp up and brown in a non-stick pan or under the broiler.
This process of searing will caramelize the natural sugars in the lemon juice, causing some drippings to stick to the pan. Deglaze the pan with chicken stock and scrape those flavors off with a spatula. Those drippings will significantly enhance the depth of flavor in your final dish.
Get all the drippings and stock into the slow cooker together with the chicken and potatoes. Allow them to cook for about 4 hours on a low setting.
As you can see in the photo, I’ve used new potatoes for this recipe. Their small size would make them ready at the same amount of time needed for those chicken thighs to fully cook. You may use more standard-sized potatoes also but be sure to cut them into similarly-sized pieces. Recently I’ve been working with an awesome slow cooker that you need to check out. Definitely my all time favorite!