I’m going to change one thing with this recipe and that’s the thighs for breasts. I’m not a fan of thighs, if you are, then stick to the original recipe. My last attempt with breasts took forever to get to an internal temperature of 165F, so I’m going to cut them in half and pound them down to 1/2”. Serves 4
Many people complained about the tomatoes getting burnt because they recommended them to be cooked with the thighs to temperature. I’m going to make sure the chicken is seared well at temperature before I remove them to make the tomato sauce.
Another thing, I’m not going to use a cast iron skillet when cooking tomatoes. My cast iron skillet is relatively new and not highly seasoned. Per the kitchn.com “If the seasoning is very good, you can prepare dishes with tomatoes and other acidic foods, but it's best to wait until your piece is well-seasoned.” Recipes including very acidic foods, like tomatoes and citrus juices, should not be cooked in seasoned cast iron until the cookware is highly seasoned.
4 boneless skinless chicken breasts, cut in half and pounded to 1/2” (2 1/4lbs)
2 tablespoons olive oil
3 teaspoons salt, divided
1 1/2 lbs cherry tomatoes
1/4 cup harissa paste
3 tablespoons red wine vinegar
3 sprigs oregano, divided
4 oz feta
Pat chicken dry then season with 2 1/2 teaspoons salt. (Seasoning rule: 1 teaspoon salt per pound). In a skillet add the oil on med/high heat. Sear on both sides until no longer pink and internal temperature reaches 165F. Remove to a plate and cover to retain heat.
In the same skillet add in the cherry tomatoes, vinegar, harissa paste, 1 oregano sprig and the remaining 1/2 teaspoon of salt. Cook until the tomatoes burst releasing their juices, 8-10 minutes. Add the chicken back in to reheat, 5 minutes. Add in the feta, breaking it into large pieces amongst the chicken. Pick the leaves off the remaining oregano sprig and sprinkle on top. Serve hot. Yum Yum!
Let me know if you tried this recipe and if you made any changes.