AuthorMike EgrieCategoryDifficultyIntermediate
Slow-Cooked Chicken Thighs and Olives
Yields4 Servings
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins
 1 large onion, sliced
 1 lb boneless, skinless chicken thighs
 1 cup green or black whole olives
 1 cup low-sodium chicken broth
 1 lemon, zested and juiced
 1 tsp ground cumin
 ½ tsp dry mustard
 ¼ tsp cayenne pepper
 2 garlic cloves, minced
 2 tbsp chopped fresh parsley
 2 cups Cooked brown rice or whole-wheat couscous (optional)
1

large onion, sliced

Make it a meal: Serve with chickpea salad with light balsamic vinaigrette.

Culinary: How to zest a lemon using a microplane
To zest a lemon using a microplane, just rub the lemon in one direction against the blades, turning the lemon as you go. If you do not have a zester or grater, you can use a vegetable peeler or a small, sharp knife.

Nutrition: Boneless, skinless chicken thighs are a deboned cut from the leg above the drumstick. Its dark meat, while as versatile as a chicken breast, is more moist and has deeper flavor. 1 (3-oz.) serving (cooked) is 180 calories and 22g protein.

Make it Gluten Free: Dependent on using brown rice in place of couscous.

 

Ingredients

 1 large onion, sliced
 1 lb boneless, skinless chicken thighs
 1 cup green or black whole olives
 1 cup low-sodium chicken broth
 1 lemon, zested and juiced
 1 tsp ground cumin
 ½ tsp dry mustard
 ¼ tsp cayenne pepper
 2 garlic cloves, minced
 2 tbsp chopped fresh parsley
 2 cups Cooked brown rice or whole-wheat couscous (optional)

Directions

1

large onion, sliced

Slow-Cooked Chicken Thighs and Olives
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