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Ingredients
- 12 x Chicken thighs - (2 1/2 to 3 lbs) Salt to taste Freshly-grnd black pepper to taste Flour for dredging
- 4 Tbsp. Virgin extra virgin olive oil
- 2 lrg Red onions thinly sliced
- 1/2 tsp Saffron
- 1 c. Small green olives
- 1 med Carrot finely minced
- 3 c. Chicken stock
- 1 x recipe Tomato Couscous see * Note
- 1/2 c. Fresh mint leaves
Directions
- 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.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 354 | 72% |
| Total Fat 39.49g | 49% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.3g | |
| Cholesterol 113mg | 38% |
| Sodium 917mg | 38% |
| Potassium 556mg | 16% |
| Total Carbs 8.43g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.94g | 3% |
| Protein 26.23g | 42% |
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