Chicken Thighs with Saffron, Green Olives and Mint
Instructions:
- 12 Gold Kist Farms* boneless, skinless chicken thighs (2 1/2-3 pounds)
- Salt and pepper
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 2 large red onions, thinly sliced
- 1/2 teaspoon saffron threads
- 1 cup small green olives
- 1 medium carrot, finely chopped
- 3 cups chicken stock
- 6 servings of couscous
- 1/2 cup fresh mint leaves
- Season chicken thighs liberally with salt and pepper; dredge in flour. In a heavy-bottomed casserole, heat olive oil over medium-high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate and repeat with the remaining thighs.
- Add onions and saffron to the casserole. Cook over low heat until onions have softened, 8-10 minutes. Add olives, carrot and chicken stock and bring to a boil.
- Return chicken to the casserole,submerging in the stock,and bring to a boil. Lower heat,cover the pot tightly and simmer for 1 hour. Remove the lid and cook for 10 minutes.
- Place couscous on a serving platter. Arrange chicken thighs on the couscous. Season the sauce with salt and pepper to taste and stir in mint leaves. Pour the sauce over the chicken thighs and serve.
- Makes 6 servings.