Chicken Braised with Tomatoes and Olives

Yield: 4 servings (serving size: 2 chicken thighs, about 3/4 cup sauce, and 3/4 cup couscous)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 393
  • Fat: 9.0g
  • Saturated fat: 2.0g
  • Protein: 40.4g
  • Carbohydrate: 36.6g
  • Cholesterol: 141mg
  • Iron: 3.2mg
  • Sodium: 816mg
  • Calories from fat: 21%
  • Fiber: 4.6g
  • Calcium: 73mg


  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon salt
  • 8 (3-ounce) skinless, boneless chicken thighs
  • 1 teaspoon olive oil
  • Cooking spray
  • 2 1/2 cups thinly sliced onion (about 1 large)
  • 2 garlic cloves, minced
  • 2 cups fat-free, less-sodium chicken broth, divided
  • 1/4 cup halved pitted kalamata olives
  • 2 teaspoons balsamic vinegar
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2/3 cup uncooked couscous


  1. Sprinkle 1/4 teaspoon pepper and salt evenly over chicken.
  2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add 1/2 cup broth and next 3 ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Stir in remaining 1/4 teaspoon pepper and parsley.
  3. Meanwhile, bring remaining 1 1/2 cups chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous.
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