Capturing the simplicity found in sun-drenched Mediterranean cuisine, these braised chicken thighs melt under the influence of bright, vibrant lemon, briny olives and capers, and juicy plum tomatoes. Serve with rosemary mashed potatoes or over hot basmati rice.
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
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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This dish is sure to make a repeat appearance on my table. It is absolutely delicious! I served it with couscous and roasted cauliflower, which were both complementary to the dish. Based on other reviews, I trimmed the fat and seasoned the thighs with salt & pepper and marinated them in the fridge for 4-5 hours hours before cooking to infuse flavor. I add 1/3 c. tomato paste, 3 pressed garlic cloves, 2 tsp. Italian seasoning, and salt and pepper to the liquid. It turned out just perfect!
I admit that I altered this recipe, because I had to. I had forgotten
that it was a slow cooker recipe, and I had to get dinner on the table
in an hour! It was easy to adapt, however, and my partner and I both
loved the blend of flavors. I used boneless, skinless thighs, and here's
how I prepared it: Trim fat from the chicken pieces, them brown
them on both sides in a little olive oil, 3 minutes per side. Remove to a
plate and cover with foil. Add chopped onion to same skillet and cook
until softened. Return chicken to skillet with all remaining ingredients
except parsley. (I added chopped fresh rosemary to the pan instead of
saving it for a garnish.) Mix well, reduce heat to medium low, cover,
and cook for about 30 minutes. That's it! Note that I also used plum tomatoes that were canned with a nice thick sauce. I added the sauce to the skillet with the tomatoes, and broke up the tomatoes.The lemon,
rosemary, olives and capers are a sublime combination with the chicken.
Parsley would be a nice garnish, but I didn't have any and the dish
didn't suffer for it.
This is a nice, little recipe but I wouldn't get too excited. I liked it and will make it again but would not serve it to company. I quartered the recipe and used my mini crock pot as I only eat one thigh as a serving. Accordingly, I used a single, fresh tomato rather than opening a can and using only a portion. I cooked it in my mini crock pot. It worked fine. If you reheat leftovers I suggest adding more lemon rind. The lemon rind really gives this recipe flavor. I may also add some garlic next time I make it. Garlic improves almost everything.
Served with mashed potatoes this is comfort food. The chicken was falling off the bone. I didn't bother with the parsley and/or rosemary at the end but the lemon was a nice touch. Would make again for sure.
I have made this multiple times during the past year. Delicious and easy. I served it with mashed potatoes and vegetable side dishes. There's often too much liquid, so drain tomatoes thoroughly. Even with that, I strain a lot of excess liquid off. This may just be an issue with my slow cooker, because almost every recipe I use has too much liquid. Chicken breasts work well instead of thighs.
This was delicious. I added 2 cans of tomatoes. Since I used breasts, I wanted everything to be covered. I have a 'multi-cooker', so I could brown in the slow cooker pan - I lightly dredged my chicken in flour (seasoned with salt, pepper, oregano). I think that added some thickness to the sauce. Also added garlic, oregano and extra olives. Cooked on low for 6 hours. 15 minutes before the end, I sprinkled feta cheese on the top. The feta was warmed by the time I served and it added a nice tartness. It definitely tasted Mediterranean. Will add to the rotation.
I felt I needed more tomato to cover the chicken so I added another 3/4 can of tomatoes. I added more lemon juice, added salt, pepper, and garlic powder at the end. Thought a little tomato paste would have made a nicer consistency sauce. Mine was a little watery but I did add the extra tomatoes. My picky spouse said it had a lot of flavor. Next time I will add some wine red wine and a bit of tomato paste. Very good base recipe just need tweaking.
Very good reheated from frozen...( single portion )