Easy One-Pot Mediterranean Chicken

1. Preheat oven to 400° F (200° C).Season thighs with salt & pepper.

2. Heat oil in a large oven-proof skillet or Dutch oven over medium-heat. Brown chicken, about 4 minutes per side, and remove to plate. Pour off and discard all but 2 tbsp (30 mL) fat. Return chicken to skillet skin side-up.

3. Tuck potatoes, sundried tomatoes, and garlic around chicken. Pour broth over, then sprinkle with oregano. Bake in oven for 25 minutes. Scatter with olives and feta and return to oven 10-15 minutes longer or until chicken juices run clear. Can be served alone or with crusty bread, orzo or other grain of choice!

Yogurt & Feta Slather

Combine the yogurt, feta and chopped basil in a small bowl. Top with Krinos sundried tomatoes, drizzle with olive oil, and a few leaves of basil.

Feta Pull-Apart Bread

Preheat oven to 400º F. In a small bowl, mash together the feta, ricotta, 2 tbsp olive oil, and the oregano. Stir in the mozzarella and garlic. Set aside.

Divide pizza dough in half. Working with one portion at a time, dust dough with flour and roll out ½ -inch thick, dusting with more flour as needed. Cut into 4-inch squares.

Working with a single piece of dough, top with generous tablespoon of feta mixture, top with a second piece of dough and squish slightly to distribute the filling. Cut in half and arrange pieces standing up against one another at one end of greased 9 x 5-inch non-stick loaf pan. Repeat process with remaining dough pieces. Repeat process again with other half of dough.

Cover with a kitchen towel, set in a warm spot and let rise until puffed, 30-45 minutes. Brush top with remaining 2 tbsp olive oil and sprinkle any unused filling over.

Bake for 35-40 minutes or until deeply golden. Let stand for 10 minutes before removing from pan to serve.

Air Fryer Broccoli & Feta Salad

1. To start, preheat your air fryer to 300 ºF for 5 minutes. Chop 4 cups of bite-sized broccoli florets and toss with olive oil, salt and garlic powder.

Add 1 tbsp of water to the bottom of the air fryer pan and transfer the seasoned broccoli to the basket of your air fryer.

2. Air fry at 300 ºF for 5-7 minutes, pulling the basket out once to shake the broccoli to ensure even cooking. Air fry until broccoli is soft, but still has a bite, and is golden brown in places. Set aside.

3. Meanwhile, cook your couscous: add ½ tsp of salt, 1 tsp of olive oil and 2/3 cup of pearl couscous to a saucepan of 1 cup of boiling water. Cover the pot with a lid, and cook on medium heat, stirring occasionally, for 8-10 minutes, until all the water has been absorbed, and the couscous is al dente. If the water has been absorbed and the couscous is not yet al dente, add 2 tbsp more water and continue cooking until done. Drain the couscous, return to the saucepan, and season with remaining 1 tsp of olive oil, stirring well to coat the couscous with olive oil.

4. Cover and set aside until ready to assemble the salad. Time to get fancy…ish. In a pan set to medium high heat, toast ¼ cup of pine nuts until golden. They toast very quickly, so make sure to give them your full attention, being careful not to burn. While you don’t NEED to do this step, we do encourage it, as the pine nuts add creaminess and texture to this summer salad.

5. Now it’s time to assemble: whisk together 1 tbsp lemon juice, 3 tbsp Krinos Extra Virgin olive oil, ¼ tsp fine sea salt and 1 clove of garlic, grated on a microplane grater. Add the air fried broccoli and the cooked couscous to the dressing and toss thoroughly. Add the pine nuts, parsley and crumbled feta, and toss gently one more time.

Taste the salad, and if needed, adjust the seasoning with a hint of more salt. Serve warm or at room temperature. Enjoy!

What interesting dishes have you made with your Air Fryer?

Notes: Please check the instructions of your Air Fryer as times and temperature settings for cooking vegetables vary from one brand to another. This recipe was tested using a Cosori Air Fryer XL 5.8QT Electric Fryer Oven.

Deconstructed Dolmas Bowl

Remove dolmas from can and pat dry. Cut each dolma in 3 pieces and place in a dish. Top with cherry tomatoes, crumbled feta and pepitas. Garnish with parsley, a drizzle of olive oil.