The least time-consuming recipe I could find in the Greece and Turkey section was Circassian Chicken, aka Chicken in Walnut Sauce (pg 360). Like so many of these recipes, it was too fussy to justify the mediocre result.
For example, first they have you brown one side of the chicken breasts, then you flip it over, fill the pan with broth, and poach it until it's done cooking. They claim this produces "moist, well-seasoned chicken breasts," in addition to building up "flavorful brown bits" on the pan. I wound up with a poached chicken breast, just like any other chicken breast I've ever poached, and didn't have any fond build up on the pan. Not a big deal, really, but just an example of the ways that these recipes provide extra steps that aren't worth it to me.
This tasted like gritty smoked paprika. Not bad, but not good. I barely ate half of what I took. Sigh.
Conclusion: Just okay. I wouldn't make it again.