Cooking Index - Cooking Recipes & IdeasChicken Thighs With Saffron, Green Olives And Mint Recipe - Cooking Index

Chicken Thighs With Saffron, Green Olives And Mint

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12   Chicken thighs - (2 1/2 to 3 lbs)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Flour - for dredging
4 tablespoons 60mlVirgin olive oil
2 tablespoons 30mlRed onions - thinly sliced (large)
1/2 teaspoon 2.5mlSaffron
1 cup 237mlSmall green olives
1 cup 110g / 3.9ozCarrot - finely chopped (medium)
3 cups 711mlChicken stock
1   Tomato Couscous With
  Pine Nuts And Dried Figs - (see recipe)
1/2 cup 20g / 0.7ozFresh mint leaves

Recipe Instructions

Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 4 tablespoons virgin olive oil until smoking. Add 6 thighs at a time and brown well on all sides. Remove and repeat with remaining thighs.

Remove last 6 thighs and add sliced onions and saffron and cook until softened, about 8 to 10 minutes. Add olives, carrot and chicken stock and bring to a boil.

Return chicken pieces to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or aluminum foil and simmer 1 hour.

Remove lid and allow to cook 10 minutes uncovered. Remove chicken thighs and arrange over the Tomato Couscous on platter. Season sauce with salt and pepper and add mint leaves. Pour sauce over chicken thighs and serve.

This recipe yields 4 main course servings.

MOLTO MARIO with Mario Batali - (Show # MB-5630) - from the TV FOOD NETWORK


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