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How to Make Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers - A Step-by-Step Guide

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers is a mouthwatering dish that combines tender and juicy chicken with the bold flavors of Italian sausage and tangy cherry peppers. This recipe is a perfect fusion of Mediterranean and Italian cuisines, offering a delightful mix of spices, textures, and aromas that will impress anyone who sits down to enjoy it.

The star of this dish is the succulent chicken, which is seasoned with a blend of Mediterranean spices such as ore...

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Ingredients

  • 6 (4 ounce) bone-in chicken thighs with skin
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 18 cherry peppers in brine (such as Peppadew®)
  • 6 ounces fresh Italian sausage
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 pinch salt
  • 4 cloves garlic, crushed
  • 1 tablespoon herbes de Provence
  • ½ teaspoon crushed red pepper flakes
  • 1 cup sliced pepperoncini peppers, with liquid
  • 2 cups chicken stock
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ½ cup pitted kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh marjoram

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  • Stuff each cherry pepper generously with Italian sausage. Set aside.
  • Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  • Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  • Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  • Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  • Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  • Return to medium-high heat and bring to a simmer.
  • Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  • Garnish with chopped basil, oregano, and marjoram.

    • Nutrition

    389 cal.

    • Total Fat: 25g
    • Saturated Fat: 6g
    • Cholesterol: 75mg
    • Sodium: 2487mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 23mg
    • Calcium: 72mg
    • Iron: 3mg
    • Potassium: 293mg

    Categories

    Spicy recipes
    Mediterranean recipes
    Chicken recipes
    Sausage recipes