The winter is commonly related to heartier meals like stews, however not everybody has the urge for food for a filling meal on a regular basis. Strive the next hen stew for these consolation meals days and the salmon with salad for a lighter choice.
Hen Stew with Feta and Olives
4 tablespoons Greek additional virgin olive oil
1 giant crimson onion, chopped
3 garlic cloves, crushed
6 to eight hen legs and/or thighs, skinned
2 tablespoons crimson wine vinegar
1 (28-ounce) can chopped tomatoes, with juice
1/2 teaspoon cinnamon
Greek sea salt and freshly floor pepper, to style
1/2 teaspoon Greek dried thyme or oregano
12 Kalamata olives, rinsed, pitted, and reduce in half
2 tablespoons chopped flat-leaf parsley
2 ounces feta, Dodonis, crumbled
Warmth 2 tablespoons of the olive oil over medium-high warmth in a big, deep skillet or Dutch oven with a lid and brown the hen, in batches, if vital, about 5 minutes on either side or till browned on all sides. Switch the seared hen to a plate. Pour off any extra fats from the pan. Add the vinegar to the pan and scrape up the bits from the underside of the pan utilizing a picket spoon. Then, add the remaining olive oil to the pan, and scale back warmth to medium. Add the onion and a pinch of salt and prepare dinner, stirring usually and scraping the underside of the pan, till the onion turns translucent. Add the garlic and stir for a minute or two, till the garlic is aromatic. Add the tomatoes and their juice, the cinnamon, thyme or oregano, salt and pepper to style. Convey to a boil after which scale back warmth to low and simmer 10 minutes, stirring sometimes, till the sauce has decreased barely. Return the hen to the pot, together with any juices on the plate. If wanted, add sufficient water to only cowl the hen within the pot. Increase warmth to medium and produce to a boil, cowl, then scale back warmth, and simmer 20 minutes. Add the olives and simmer for one more 20 minutes, or till the hen is tender and nearly falling off the bone. Stir within the parsley, high with feta, and serve with rice or pasta.
Air Fryer Salmon and Greek Salad
2 tablespoons Greek additional virgin olive oil
1 lemon, juiced
2 garlic cloves, crushed
1/2 teaspoon Greek dried oregano
2 tablespoons recent dill, chopped
1/4 teaspoon crimson pepper flakes
Greek sea salt and freshly floor pepper to style
4 salmon fillets, about one-inch thick every
For the Greek Salad:
4 tablespoons Greek additional virgin olive oil
2 tablespoons crimson wine vinegar
1/2 teaspoon Greek dried oregano
1/4 teaspoon Greek sea salt
1/4 teaspoon black pepper
4 recent tomatoes, chopped
1 English cucumber, peeled and chopped
1/2 crimson onion, chopped
1/4 cup sliced Kalamata olives
1 tablespoon chopped recent parsley, for garnish, optionally available
2 ounces feta, Dodonis
In a mixing bowl, whisk collectively the olive oil, lemon juice, garlic, oregano, dill, crimson pepper flakes, a pinch of salt and pepper to style. Rinse the salmon fillets in cool water, pat dry with a paper towel, and place within the bowl with the marinade. Stir to coat the salmon fillets utterly with the marinade. Cowl the bowl tightly with plastic wrap and place within the fridge for quarter-hour. Any longer within the marinade will trigger the fish to interrupt aside within the marinade.
Frivolously grease your air fryer basket with olive oil. Add the salmon in a single layer, pores and skin aspect down. Prepare dinner at 400 levels F for 7-9 minutes or till the salmon is vivid pink and flakes with a fork.
For the salad, whisk collectively the olive oil, crimson wine vinegar, oregano, salt and pepper in a big bowl. Add the tomatoes, cucumbers, crimson onion, Kalamata olives, and feta. Toss to mix, high with recent parsley, if utilizing, and serve instantly with the salmon.
Any leftovers of the cooked salmon may be saved for as much as 3 days in an hermetic container within the fridge. Benefit from the leftovers chilly with a recent salad or in a sandwich with a dollop of mustard.
