I have to admit I only called this dish Zorba chicken because I am listing to Greek music while I write this post and The Zorba Dance just finished playing. This is not true Greek chicken, since, as a friend once told me, I can never cook a real Greek meal 'cause I'm not Greek. So we are going to call this a Greekish meal. I made this paleo but by serving it over rice or a pilaf it would be a meal more than fitting for regular eaters.
2-3 tablespoons olive oil
1 large onion, chopped
2, 3, or 4 cloves garlic, minced (Come on, be brave, it's Greekish)
1 carton white mushrooms, sliced (not really Greekish but I had them and needed to use them)
3 medium tomatoes diced (I probably should have seeded them first)
1-1 1/2 teaspoon dried parsley (start with the smaller amount first)
1-1 1/2 teaspoon dried oregano (you will have to taste after adding the seasoning and adjust)
1/2-3/4 teaspoon dried mint (use as much or little as you like)
juice of 1 lemon
salt and pepper to taste
4 small boneless cooked chicken breasts, sliced (or just 2 cups of chopped chicken pieces)
1 16 ounce bag washed spinach
sliced olives for garnish
Heat the olive oil in a large pan with a lid. Wilt the onions, but don't brown them. (We don't want that lovely caramel flavor in this dish). Quickly add the minced garlic to the onions. Stir constantly for about 35 seconds. Remove the pan from the heat and add the mushrooms. Stir them off heat, using the radiant heat in the pan to wilt them a bit. Add additional oil if necessary. Put the pan back on the heat and stir constantly until the mushrooms are soft.
Toss in the tomato pieces and stir, adding the seasonings and the lemon juice. (If you seeded the tomatoes you might need to add a little water or chicken broth, if you didn't you will get a bit of juice from the tomatoes themselves. Stir in the chicken to warm it well and add the spinach bits at a time on top of everything.
This is when the lid becomes critical. I put as much spinach as the pan will hold, smush (a technical cooking term for Greekish not Greek food) it down and add more spinach. Pop the lid on until the first bit of spinach wilts by half, add more spinach and repeat the previous process. Check your pan and make sure there is enough liquid in it. Add water or broth as needed.
Continue adding the spinach until all the spinach is well wilted. Mix everything together and serve over basmati rice (for
Everyone really did like this, it took about 20 minutes from prep to serve (exclusive of cooking the chicken, because I always have cooked boneless chicken breasts in the freezer). If you have to cook your chicken add another 15 or so minutes to your prep time. (Or slice it into thin slices and cook it in olive oil in the same pan you are going to use. ) If it is sliced thinly it should be cooked through in about 5 minutes. Then just remove it from the pan and follow the directions as above, or go crazy and add or subtract anything you think you might like to it. (eggplant? green beans? squash?)
I do know for the meal's simplicity with a big flavor bang, we will have this a couple of more times before summers end. Try it and maybe you will like it too.
For your viewing pleasure (Unless you are so young you have no blooming clue who Zorba the Greek is): https://www.youtube.com/watch?v=2AzpHvLWFUM
Καλή όρεξη! (Trusting that this actually means Bon appetit)