Mediterranean braised chicken and green olives simmered in a creamy lemon broth.
Course: Entrée
Cuisine: American, Mediterranean
Servings: 4
Ingredients
12boneless skinless chicken thighs
kosher saltor sea salt to taste
pepperto taste
2T.olive oildivided
1lemonsliced
3/4c.green olives
1c.chicken broth
2T. fresh lemon juice
1/4c.all-purpose flour
1/2tsp.ground cumin
Instructions
Season chicken thighs evenly with salt and pepper.
Working in batches, heat 1 tablespoon olive oil in a large skillet over medium-high heat; add half of the chicken. Cook about 3 minutes per side, or until browned. Transfer to the slow cooker.
Add remaining 1 tablespoon olive oil to skillet, and repeat with remaining chicken. Transfer to the slow cooker, and add lemon slices and olives.
In a small bowl, whisk together chicken broth, lemon juice, flour and cumin, until well combined. Pour mixture over chicken.
Cover and cook on LOW for 4-5 hours. Serve over pasta or rice.