If you like mediterranean food you're going to fall in love with this dish. This combination of flavors is mouth-watering and SO delicious! I used dark meat chicken for this recipe because it's obviously much juicier than white meat and it adds more flavor to the dish. The olives I used here are Kalamata olives, but you could also get away with using green, pimento, stuffed, etc. I served it on a bed of fresh baby spinach but you could also toss in some spinach while the dish is cooking and let it wilt.
Ingredients:
2 lbs chicken thighs, fat removed
1 tsp salt, or more if preferred
2 tsp ground cumin
1/2 tsp crushed red pepper
1/4 tsp ground black pepper
1 tbsp dried minced parsley
1 pint cherry tomatoes
1/2 cup pitted Kalamata olives
1/2 tbsp olive oil
2 lbs chicken thighs, fat removed
1 tsp salt, or more if preferred
2 tsp ground cumin
1/2 tsp crushed red pepper
1/4 tsp ground black pepper
1 tbsp dried minced parsley
1 pint cherry tomatoes
1/2 cup pitted Kalamata olives
1/2 tbsp olive oil
Heat the olive oil in a frying pan on medium fire. Lay the chicken thighs flat in the pan and cook until meat is no longer pink, flipping occasionally. While it cooks, add the salt, pepper, red pepper, cumin, & parsley and coat both sides of the chicken really well. When the chicken is done and beginning to brown, add the tomatoes and the pitted olives and cook on low heat until the tomatoes soften but before they burst. Serve on a bed of fresh baby spinach and enjoy.
RSS Feed