Ingredients
6-8 chicken thighs
8-10 Oil cured olives
2 Limes
2 Lemons
4-6 Cloves garlic
Fresh Sage
SEA SALT
GROUND BLACK PEPPER
GOOD OLIVE OIL
1 PKG CRUMLED FETA
1/2 CUPRED ONION
1 CUP SML/MED TOMATOES 1/4ED
3/4 CUPCUCUMBERS SLICED AND 1/4ED
8-12CALAMATRA OLIVES
YOUR CHOICE VINEGAR
Preparation
PRE HEAT OVEN TO 200 DEGREES COAT BAKING DISH WITH OLIVE OIL SALT AND PEPPER THIGHS LIGHTLY ON BOTH SIDES ADD TO DISH ADD OLIVES ADD TWO PRESSED CLOVES OF GARLIC AND 4 SHUCKED WHOLE CLOVES ADD ZEST OF ONE LIME AND ONE LEMON 1/4 AND SQUEEZE ONE LIME AND ONE LEMON IN TO DISH LEAVE SQUEEZED LEMONS AND LIMES IN DISH TO BAKE ADD SAGE ONE FULL LEAF ON TOP OF EACH THIGH AND THE SAME AMOUNT TO THE DISH BAKE FOR 45 MINUTES TURN OVER AND BAKE 45 MINUTES OR UNTIL DONE REMOVE FROM OVEN AND PULL MEAT FROM BONE AND SHRED
RETURN SHREDDED MEAT TO BAKING DISH ADD RED ONION, TOMATOES ,CALAMATRA OLIVES, FETA AND CUCUMBERS. OLIVE OIL AND VINEGAR TO TASTE TOSS AND SERVE WITH A FLAT BREAD
