The Greek Chicken Dish My Kids Ask for Every Week 🍗🍟 | Easy & Delicious!

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes offer more nutrients, while cauliflower is low-cost and low-carb.

Chop one onion and add it to a skillet with olive oil; cook over medium heat until soft and golden, about 7-8 minutes.

Peel and cut potatoes into sticks or wedges; soak in cold water to remove starch.

Heat olive oil in a cast iron skillet over medium-high heat to 350-375°F for frying the potatoes.

Fry the potatoes in batches until golden and crisp; season with salt and black pepper.

Add 4 grated garlic cloves to the skillet with the onions and warm until fragrant.

Add the cut-up chicken to the skillet in an even layer; season with salt and black pepper.

Cook the chicken for about 5 minutes on one side, then flip and cook for another 5 minutes.

Add a can of crushed tomatoes or tomato sauce to the chicken; optionally add honey or sugar to offset acidity if using crushed tomatoes.

Season with 1/4 teaspoon cinnamon, 1 teaspoon dried oregano, 2 bay leaves, and crushed red pepper flakes.

Rinse the tomato can with a little water to avoid waste; cook for 25-30 minutes until the chicken is fully cooked and sauce thickens.

Taste and adjust seasoning if needed; garnish with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: