Every once in a while you pull out of combination of ingredients that come together perfectly to make Chicken Fajuka . Stop googling. Its an inside joke, and a made up word for my favorite new chicken creation. Its a trashcan dish. Meaning you have no idea what to eat, so you pull out a few items residing within your fridge and pantry, that you would otherwise chuck in a few days/weeks/months without having used. I managed to eat in the same region for a few weeks, and much to my amazing luck, I hit the culinary jack pot. I made this lovely dish in 20 minutes, with little to know effort. If you know another name for it please, for the love of god let me know.
20-30 cherry tomatoes (or tomato melody)
1 finely chopped onion
15 to 20 pitted kalamata or green olives
5 cloves of garlic
5 slices of bacon
6 chicken breast tenderloins
a few sprigs of fresh thyme
a few leaves of fresh oregano
1 cup chicken broth
a splash of wine
salt, pepper, and feta cheese to taste
Pasta (or maybe kale if you’re low carbing it)
So, this lovely dish makes no lofty claims on ethnicity. Its american. It has no idea what it is, where it came from, and only knows that most of its ingredients are imported. Probably Italian, some Greek, and maybe a little Spanish (we won’t hold that against it.) Place the olive oil, onions, tomatoes, garlic, olives, and herbs into a pan on high until the onions have blanched .
In a separate pan, cook your bacon. Remove it and chop it up into half inch pieces. In that same pan, cook your chicken, and then chop it into bite size pieces.
Once your onions have blanched, toss in your cup of chicken broth and your splash of wine. Allow that to rigorously simmer for a few minutes until the broth has ever so slightly thickened, and throw in your bacon and chicken.
Allow that to continue to simmer, for a few minutes and serve it over a bed of delicious noodles… or kale.