Chicken Thighs with Saffron, Green Olives and Mint Recipe

Chicken Thighs with Saffron, Green Olives and Mint

Spice up chicken thighs with this delicious stockpot recipe…ideal for family meals.

Serves: 6Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes

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Serves: 6

Ingredients

  • 12 chicken thighs, about 2½-3 lbs
  • All-purpose flour, for dredging
  • 1⁄4 cup Italian extra-virgin olive oil
  • 2 large red onions, thinly sliced
  • 1⁄2 teaspoon saffron threads
  • 1 cup HemisFares™ Sicilian Green Olives
  • 1 medium carrot, finely chopped
  • 3 cups chicken stock, low sodium
  • 1⁄2 cup fresh mint leaves
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste

Directions

  • Season the chicken thighs liberally with salt and pepper and dredge in flour. In a 6-quart stockpot, heat the olive oil until smoking. Add 6 thighs at a time and brown well on all sides over medium-high heat. Transfer to a plate and repeat with the remaining thighs. When well-browned, remove the thighs and add the sliced onions and saffron to the stockpot. Cook over low heat until the onions have softened, about 8-10 minutes. Add the olives, chopped carrot and stock and bring to a boil.
  • Return the chicken pieces to the pot, submerging them in the stock, and bring to a boil. Lower the heat to simmer, cover the pot tightly and simmer 1 hour. Remove the lid and cook 10 minutes uncovered(internal temperature of the chicken should be at least 165° F).
  • Remove the chicken thighs and arrange on a platter. Season the sauce with salt and pepper, to taste, and stir in the mint leaves. Pour the sauce over the chicken thighs and serve.

Serves: 6

Ingredients

  • 12 chicken thighs, about 2½-3 lbs
  • All-purpose flour, for dredging
  • 1⁄4 cup Italian extra-virgin olive oil
  • 2 large red onions, thinly sliced
  • 1⁄2 teaspoon saffron threads
  • 1 cup HemisFares™ Sicilian Green Olives
  • 1 medium carrot, finely chopped
  • 3 cups chicken stock, low sodium
  • 1⁄2 cup fresh mint leaves
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste

Directions

  • Season the chicken thighs liberally with salt and pepper and dredge in flour. In a 6-quart stockpot, heat the olive oil until smoking. Add 6 thighs at a time and brown well on all sides over medium-high heat. Transfer to a plate and repeat with the remaining thighs. When well-browned, remove the thighs and add the sliced onions and saffron to the stockpot. Cook over low heat until the onions have softened, about 8-10 minutes. Add the olives, chopped carrot and stock and bring to a boil.
  • Return the chicken pieces to the pot, submerging them in the stock, and bring to a boil. Lower the heat to simmer, cover the pot tightly and simmer 1 hour. Remove the lid and cook 10 minutes uncovered(internal temperature of the chicken should be at least 165° F).
  • Remove the chicken thighs and arrange on a platter. Season the sauce with salt and pepper, to taste, and stir in the mint leaves. Pour the sauce over the chicken thighs and serve.