The dish was nice. A positive verdict from all who ate it.
The cumin added an interesting flavour and I loved the olives with the lemon.
My slow cooker is a quite fast - I'm not sure if this is a good thing or not?
The meat was cooked is about 3-4 hours on slow.
The sauce was a quite thick (maybe because I added it to the slow cooker while it was hot) I so I added more chicken stock to it.
Lemon Chicken Thighs with Olives Recipe
Ingredients
- 12 boneless, skinless chicken thighs
- ¾ teaspoon salt
- ¾ teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 1 lemon, sliced
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- ¼ cup all-purpose flour
- ½ teaspoon ground cumin
- ¾ cup pitted green olives
Instructions
- Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken.
- Cook about 3 minutes per side, or until browned.
- Transfer to a slow cooker.
- Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.
- Transfer to slow cooker, and add lemon slices.
- Combine broth, juice, flour and cumin, stirring with a whisk.
- Pour broth mixture over chicken.
- Top with olives and remaining ¼ teaspoon pepper.
- Cover and cook on low heat for 6 hours.
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