Years ago, I made a simple meal that both of us absolutely adored.
HOWEVER, I made it late at night – no lighting for photographs – and by the time we decided it should be blogged, the bowls were completely empty. LICKED clean!
Recently the “Big B” requested this dish again.
Of course, I wanted to oblige. BUT, it took some time.
Botija olives are the key ingredient here – and they are HARD to source. REALLY hard.
While they are popular in the “raw foods” community, that marketplace has, unfortunately, become more and more obscure in the wake of other fad diets.
Alas, I found my little gems, eventually, and replicated the meal – quite to perfection!
Heirloom Botija Olives:
The Vicos have cultivated a rare strain of olive tree. These “Botija” trees are the hardiest we’ve ever seen, and they produce large, plum-like olives with a robust flavor and meaty texture. Careful handling and processing ensures excellent flavor and incredible health benefits.
The robust flavor incorporates hints of dark fruit, briny olive with a touch of lasting minerality and salinity, but a juicy chocolate raisin combination like nothing else – and a buttery finish. These are truly the best things on earth. If you can find them, snatch them up, stockpile, and savor.
This basic baked chicken dish with rice, balsamic roasted red peppers, rosemary, feta, and unique Botija olives will knock your socks off and leave you Craving4More!
Mediterranean Chicken Plate with Botija Olives & Balsamic Red Peppers
Mediterranean Chicken Plate with Botija Olives & Balsamic Red Peppers
2 large boneless, skinless chicken breasts
juice and zest of 1/2 large lemon
sea salt and pepper
2 cups white rice, cooked (2 cups total after cooking)
1 tsp. olive oil
1 large red bell pepper, seeded and thinly sliced
sea salt and pepper
1 Tbs. balsamic vinegar
1/2 cup Botija olives (oil cured olives, as a sub-par substitute)
1/2 cup Feta cheese, crumbled
2 Tbs. freshly chopped rosemary
freshly ground pepper
Preheat the oven to 425 degrees.
Season the chicken breasts with lemon juice and zest, and salt and pepper. Bake in an oven safe dish, covered, for 35-40 minutes, until no longer pink inside, but not at all dry.
Remove from the oven while preparing the remaining ingredients.
Cook white rice as directed: 1 cup dried rice + 1 1/4 cups water. Bring to a boil. Reduce to a simmer and cover, almost fully, until fluffy. Remove from heat and cover completely for an additional 5 minutes. Fluff and puff before plating.
In a small pot, heat the olive oil over medium heat. Add the red peppers and sauté until soft, but still bright, stirring often. Add the salt and pepper, and vinegar. Deglaze over high heat until all liquid has evaporated.
Slice and plate the chicken with the rice and bell peppers, along with the coveted Botija olives and garnish with fresh rosemary, Feta cheese, and additional ground pepper.
