Quick Mediterranean Chicken Thighs
"Clipped from my local newspaper, posted until I can try. With only 6 ingredients, plus salt and pepper, this delicious and easy meal is on the table in only 30 minutes. Serve with a salad and a side of pasta or crusty bread for a balanced dinner. I'm sure boneless skinless chicken breasts would be good too, but would probably take longer to cook."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 lbs boneless skinless chicken thighs (about 8 thighs)
- salt, to taste
- fresh ground black pepper, to taste
- 2 teaspoons olive oil
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes, with juice
- 1⁄4 cup orange juice
- 5 teaspoons garlic, minced (about 4-5 cloves)
- 4 teaspoons capers, rinsed
directions
- Season both sides of the chicken thighs with salt and pepper.
- In a large nonstick skillet with a lid, heat the oil over high heat.
- Add the chicken thighs and cook until well browned, about 2 minutes per side.
- Add the tomatoes, orange juice, garlic and capers.
- Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
- Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.
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Reviews
-
Yum! Love the tomato base with this one. I followed the recipe with a couple of teeny tiny exceptions, one being that I used italian recipe canned tomatoes and two that I used about 1/4 cup of frozen orange juice concentrate and last that I use a garlic press for my garlic. I love the change from sweet chicken thigh recipes and what about those CAPERS? Excellent! Thanks so much for posting, Tee Lee, I will make this one again. -
Outstanding is all I can say! I too clipped this from our local newspaper a couple of years ago and stuck it in my file of recipes to try. The other day while weeding through the file I came across this and thought I'd give it a whirl. My wife and I just loved it. A very unique flavor and filling with a side salad and bread to sop up the sauce as the recipe stated
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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