- 1 small lemon
- 1 3/4 cups coarsely chopped onion
- 1/4 cup pitted kalamata olives, halved (12 olives)
- 2 tablespoons drained capers
- 1 (14.5-ounce) can whole plum tomatoes, drained and coarsely chopped
- 12 bone-in chicken thighs (about 3 pounds), skinned
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Chopped fresh rosemary (optional)
- Chopped fresh parsley (optional)
- calories 220
- caloriesfromfat 0.0 %
- fat 8.9 g
- satfat 1.8 g
- monofat 4.4 g
- polyfat 1.7 g
- protein 26.5 g
- carbohydrate 7.2 g
- fiber 1.4 g
- cholesterol 107 mg
- iron 1.8 mg
- sodium 387 mg
- calcium 35 mg
How to Make It
Grate rind and squeeze juice from lemon to measure 1 teaspoon and 1 tablespoon, respectively. Place lemon rind in a small bowl. Cover and refrigerate. Combine lemon juice, onion, and next 3 ingredients (through tomatoes) in a 5-quart electric slow cooker.
Sprinkle chicken with pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Place half of chicken in pan; cook 3 minutes on each side or until browned. Place chicken in slow cooker. Repeat procedure with remaining chicken. Cover and cook on LOW for 4 hours or until chicken is done.
Place chicken thighs on plates. Stir reserved lemon rind into sauce. Serve sauce over chicken. Garnish with rosemary and parsley, if desired.
Flavor Tip: Piquant, sharp, and tangy are just a few words to describe capers. Use capers sparingly to infuse sauces, salads, pizzas, dressings, and pasta or vegetable dishes with flavor.
Use capers sparingly.
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