Braised Chicken Thighs Mediterranean Style
Chicken thighs have a sweet meaty taste that goes well with a variety of herbs and spices. The combination of tomatoes and olives reminds me of the South of France.
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 garlic clove minced
- 8 boneless skinless chicken thighs
- ¼ teaspoon crushed dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 plum tomatoes chopped
- ⅔ cup pitted green or black olives
- 1 cup chicken broth
- 1 can 15 ounces chickpeas, drained and rinsed
Instructions
- Heat 1 tablespoon olive oil in a large sauté pan.
- Add the onion and garlic and sauté over high heat for 2 minutes, until limp.
- Add the remaining oil and heat.
- Add the chicken thighs and brown 2 minutes per side on high heat.
- Do this in two batches if necessary.
- Remove the chicken and set aside.
- Add the oregano, paprika, cumin, salt, and pepper.
- Stir in the tomatoes, olives, chicken broth, and chickpeas.
- Cook over medium heat 1 minute for flavors to blend.
- Add the chicken thighs and spoon the pan juices over the chicken.
- 3 Cover the pan and simmer the chicken for 5 minutes.
- Again, spoon the pan juices over the chicken.
- Cover and cook 5 more minutes or until the chicken is cooked through.
Notes / Tips / Wine Advice:
Vary It!
If you prefer, skip the chickpeas and serve the dish over cooked rice or couscous.
