Mediterranean Chicken Thighs
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- salt and pepper
- 1 pinch cumin
- 1 pinch cayenne pepper (optional)
- 1 dozen chicken thigh
- 1⁄4 - 1⁄2 cup olive oil
- 1 large vidalia onion, chopped
- 4 garlic cloves, chopped
- 2⁄3 cup sherry wine
- 1 (28 ounce) can crushed tomatoes
- 2 bay leaves
- 1⁄4 cup black olives, pitted and halved
- 1 tablespoon fresh basil
directions
- Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
- In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
- Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
- Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
- Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.
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RECIPE SUBMITTED BY
Originally from Connecticut, I now live on Long Island. I am happily married to my wonderful Israeli husband. I have 2 boys, aged 12 & 10. We also have a sweet pet boxer, who we love very much
In my spare time, I am always in the grocery store, looking for new and exciting ingredients to come home with. I then go online and look for a new recipe to try.
My favorite cookbooks are usually collaborations of favorite recipes of members of different organizations; synagogues, churches, schools etc.