Authentic Chicken Recipe to pair with Tabouli?!

This is what I usually do:
4-6 chicken pieces, skin removed
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
4 cloves garlic, minced
1 teaspoon seasoning salt
1/2 teaspoon pepper
Mix all together and marinate chicken overnight or as long as possible. Ideally you would cook the chicken on your backyard bbq/grill but if you are snowed in then you can bake it in your oven at 400* for about 30-45 minutes or til done.

**I don't know if this is really "authentic" because I've never been to the Mediterranean and I'm not an expert in Mediterranean food. However, it tastes quite like the chicken kebobs at Greek restaurants.

Edited to add:
I just saw your update. If you choose to use my recipe just halve all of the ingredients for 2 pieces of chicken.

My grandmother had a recipe from her great grandmother for a greek chicken called "Boukel" Just marinate a chicken breast in fresh rosemary and chives in a soy sauce. While cooking the chicken in a saucepan, add a little garlic salt. When the chicken is cooked thru, put some cheese on top and let it melt. Tell me if you like it! =]

I usually use pork with Tabouli. it's more traditional.

Hi Nina,

Thank you for reminding me that, that's my mom's favorite Mediterranean Dish~ !
I will make this for her this weekend. Here's one of the most delicious Chicken Cacciatore dish I've made. Although the Med/Greek ones go great with your Tabbouleh, You may consider this one.

Back in the early 90's he made this and I watched while he made it. I have been making it ever since. It goes with any side, pasta, rice, I make plenty of my Spanish dishes with it. I finally found the exact recipe for you.
Ingredients

* 1 (5 to 6-pound) stewing hen, cut into 8 pieces
* 1/2 cup all-purpose flour
* 1 tablespoon Essence or Creole Seasoning, recipe follows
* 3 tablespoons olive oil
* 1 cup diced pancetta
* 1 cup thinly sliced yellow onions
* 1 3/4 teaspoons salt
* 1/2 teaspoon red pepper flakes
* 2 tablespoons minced garlic
* 1 teaspoon chopped fresh oregano leaves

* 1 teaspoon chopped fresh rosemary leaves
* 1 bay leaf
* 8 ounces sliced and stemmed button mushrooms
* 1 cup dry white wine
* 1 (28-ounce) can whole peeled tomatoes, crushed, with juices
* 2 cups chicken stock or canned low-sodium chicken broth
* 1/2 cup grated Parmigiano-Reggiano, optional
* 4 tablespoons chopped fresh parsley leaves, for garnish
Directions
Season the chicken lightly with 1 1/2 teaspoons of the Essence and 1 teaspoon of the salt.

In a shallow bowl, season the flour with the remaining 1 1/2 teaspoons Essence.

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the pancetta and cook until browned, stirring frequently, 4 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-lined plate to drain and set aside. Working 1 at a time, dredge the chicken in the seasoned flour, shaking to remove any excess. (Reserve the remaining flour.) Add the chicken to the hot oil in the pan in batches, being careful not to crowd the pan, and cook until browned, 4 to 5 minutes per side. Remove to a plate and set aside.

To the fat remaining in the pan, add the onions, salt, and red pepper and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, oregano, rosemary, and bay leaf, and cook, stirring, until the mushrooms are soft and have given up their liquid, 4 to 5 minutes. Add 2 tablespoons of the reserved seasoned flour, stir to combine, and cook for 1 to 2 minutes, until fragrant. Add the white wine, increase the heat, and cook, stirring, for 1 minute. Add the tomatoes and their juices and the chicken stock and return to a boil. Carefully add the browned chicken back to the pan, reduce the heat, cover, and simmer until the chicken is tender and cooked through, about 3 hours, stirring occasionally.

Remove the chicken pieces to a large serving bowl and cover to keep warm. Continue to cook the sauce, uncovered, until the sauce thickens slightly, about 10 minutes.

Best2u
:))

http://www.cookingchanneltv.com/recipes/…
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup