Pan Roasted Chicken Thighs with Olives and Raisins

For me, there are certain flavor combinations that just can’t lose. Like those numbers from LOST, they seem to be everywhere, in everything, and I just can’t escape them. Also like those numbers, they always conveniently seem to be the answer when I just can’t figure out what’s going on.

I abide by a few standard flavor profiles that can be applied to nearly anything. When I’m stuck on what to make, I can’t resist the magic combination of mixed olives, olive oil, lemon and fresh herbs that can elevate any protein or vegetable to rock star status. I especially love pulling in some Eastern Mediterranean spices like Turmeric, Coriander, and Paprika to bring some variety, but simple is great too.

My favorite easy weeknight dish is pan roasted chicken thighs and steamed broccoli. Today, we’ll do a simple, tasty version with herbs and olives.

Time Commitment: T minus 30 minutes.

30 mins 30 seconds with the pan glaze.

The Must Have’s:

  • 4 chicken thighs – I recommend skin on but skinless is OK too
  • 4 oz mixed olives, pitted – choose whatever tastes good to you, but get them from the salad bar, not a can, if possible
  • 2 oz raisins
  • 1 large lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 large clove garlic, chopped
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1/2 cup chicken stock
  • 1/4 cup dry white wine

The Process:

  • Combine paprika, turmeric, and coriander in small bowl and rub chicken thighs with spice mixture
  • Heat a tablespoon of olive oil over medium-high in a deep skillet
  • Brown chicken thighs skin-side down for 3 minutes, or until skin is crisp and translucent,
  • Flip and brown for another three minutes on other side
  • Reduce heat to medium and add garlic
  • Cook until garlic softens, about 5 more minutes
  • Add olives, raisins, half the wine, and a squeeze of lemon juice
  • Cover, and cook for 5 minutes, gently stirring once during cooking

image

  • Remove lid and let any remaining liquid cook down, increasing the temperature if necessary
  • Grate 1 teaspoon lemon zest and sprinkle on top of olive mixture,
  • Remove pan contents to plates and sprinkle with parsley and salt and pepper to taste
  • Add chicken stock and remaining wine to pan
  • Scrape up brown bits and let liquid reduce to about half
  • Pour on top of the chicken and enjoy!
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