In a pinch last week, I ended up creating the best Mediterranean chicken meal ever: spiced chicken thighs, brown rice and sauteed zucchini with chickpeas.
How did I imagine this meal? Through utilizing these ideas (all thoroughly covered in my book, Cooking Without Measuring):
1. Read cookbooks and browse cooking sites vociferously so you have different combinations and recipe ideas top of mind, and
2. Be willing to take risks and experiment
Here is the chicken non-recipe:
Spiced Mediterranean Chicken
Bone-in chicken (I used chicken thighs but you could use breasts, legs or a whole chicken cut into 8ths)
Preheat oven to 350 degrees. Place chicken in a pan. Drizzle olive oil lightly over each chicken piece. Then generously shake paprika and cumin all over the chicken. Lightly shake garlic powder and tumeric over the chicken. Drizzle more olive oil over the chicken and then, using your fingers, massage the oil and the spices under the chicken skin and into the flesh. Really get down and dirty with the chicken as you run the olive oil and spices deep into the chicken. Replace the skin and wash your hands well, then place the pan in the oven. Roast for one and a half to two hours or until chicken is nicely done and juices run clear