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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.
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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 8 boneless skinless chicken thighs
  • 1/4 teaspoon crushed dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 plum tomatoes chopped
  • 2/3 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 & Wine Advice

Vary It!
If you prefer, skip the chickpeas and serve the dish over cooked rice or couscous.
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Course; Chicken
Cuisine; Mediterranean