Chicken Thighs With Saffron Green Olives And Mint Recipes
CHICKEN THIGHS WITH SAFFRON, GREEN OLIVES AND MINT
Steps:
- 1. Spread the four on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a Dutch oven,heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate. 2. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes. 3. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thoghts and serve.
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1/5 Calories 493 per serving
- Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 4 Tbsp. virgin extra virgin olive oil till smoking. Add in 6 thighs at a time and brown well on all sides. Remove and repeat with remaining thighs. Remove last 6 thighs and add in sliced onions and saffron and cook till softened, about 8 to 10 min. Add in olives, carrot and chicken stock and bring to a boil. Return chicken pcs to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or possibly aluminum foil and simmer 1 hour.
- Remove lid and allow to cook 10 min uncovered. Remove chicken thighs and arrange over the Tomato Couscous on platter. Season sauce with salt and pepper and add in mint leaves. Pour sauce over chicken thighs and serve.
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