From Naples, Florida: Savor the Authentic with Old World Market

I love to prepare this recipe on a busy weekdays because it takes no more than 15-20 min. in total. Ingredients (for 2 servings): 2 chicken breast halves 1/2 cup grape tomatoes, halved 1/3 cup Kalamata olives, pitted and halved 1/3 cup Feta, crumbled 1 tbsp fresh mint extra virgin olive oil fresh lemon juice salt and black pepper to taste Rub the chicken with black pepper and salt. Heat a non-stick skillet over medium heat. Drizzle with olive oil and cook the chicken breasts for about 7-9 minutes on each side. In a bowl toss  the tomatoes, olives, feta, mint. Season to taste with salt, pepper, olive oil and lemon juice. Spoon over chicken breast and serve. You may also like  Savory Sumac Chicken Breast  https://www.facebook.com/OldWorldMarket  

Sumac (Sumak) is considered essential for cooking in much of the Middle East.  Like lemon juice, Sumac is used to add fresh acidity to the grilled meat and other meals but it is much more complex than lemon . It has a tart flavor that is very nice sprinkled on fish, chicken, rice, hummus or boiled eggs.  Sumac complements lentils and other beans as well as vegetables. Try it with Feta cheese or grilled Halloumi cheese. Ingredients (for 2 servings): 2 chicken breasts 2 tbsp ground Sumac 4 tbsp balsamic vinegar cayenne pepper salt and pepper to taste Rub sumac, cayenne pepper, salt and pepper into the chicken breasts. Pour balsamic vinegar over and marinate in the fridge for about 1 hour. You can bake the chicken breast for 20-30 min. in 350F oven, grill it in a grill pan or BBQ. Serve it with Maftoul salad with vegetables and feta cheese  Enjoy! https://www.facebook.com/OldWorldMarket  

Here is the recipe for Lebanese inspired stew from the February 2012 issue of Bon Appetit magazine. I hope you will enjoy the stew as much as I do. Ingredients (4 servings): 4 cups of water 4 tbsp. olive oil, divided 2 skinless, boneless chicken thighs 3 garlic cloves, minced 2 tbsp. ground cumin 2 tbsp. tomato paste 2 bay leaves 2 15-oz. cans chickpea, rinsed, drained 1/2 cup roasted red peppers, chopped 2 tbsp. lemon juice 3 tbsp. parsley, chopped Heat 2 tbsp. olive oil in a medium pot over medium-high heat. Season chicken with salt add to pot and cook, turning once until browned, 8-10 min. Transfer to a plate. Reduce heat to low and add garlic, stirring often, until fragrant, 30-60 sec. Add cumin and tomato paste and stir until smooth, about 1 min. Add the chicken with any accumulated juices, along with bay leaves and 4 cups of water. Scrape up any browned bits. Bring to a boil and reduce heat to medium-low and simmer, uncovered, stirring occ...