Castelvetrano olives:Sicilian; sweet olive; green color; buttery and mild; pair with wedges of manchego cheese; served as an appetizer or in this case, chicken thighs with steamed rice or couscous.
Serve 4
2 pounds (910 g) skinless organic chicken thighs
1/2 cup (100g) (gluten-free) flour
1/4 cup (60 ml) olive oil
1 organic onion, thinly sliced
3 sliced organic cloves of garlic
1/2 lb. (100 g) organic eggplant*, peeled and diced
1 can (28 ounces/570 g) whole peeled organic tomatoes, crushed by hand, save the juice
1 cup (240 ml) organic chicken stock or broth
1 jar or fresh from the deli (5.6 oz./175 g) pitted Castelvetrano olives, drained if from a jar
1/2 cup (100 g) organic golden raisins
2 Tbs. (30 g) toasted pine nuts
black pepper
1/4 cup (50 g) chopped parsley or 1/8 cup (25 g) dry parsley
A. Cook the steamed rice or couscous.
B. Chicken
Sicilian numbers:
unu 1. Season the chicken with black pepper to taste, dust with flour.
dui 2. In a sauté pan or skillet with a lid, heat the oil over medium-high heat.
tri 3. Sauté the chicken until brown on both sides, 5-7 minutes per side.
quattro 4. Remove and set aside.
cincu 5. Add onions, garlic, and eggplant and sauté until lightly brown, about 5 minutes.
sei 6. Add the tomatoes with their juice, chicken stock/broth, olives, and rains. Stir to combine.
setti 7. Put the chicken back in the same pan.
ottu 8. Lower the heat, cover, and cook 20-30 minutes, until chicken is tender and not pink in the middle.
novi 9. Top with pine nuts and parsley on a serving platter or right from the pan.
Bon appetitu!
(Sicilian)
(Sicilian)
*Choosing an eggplant:
- firm flesh
- no bruises
- glossy skin
- no blemishes
- tight skin so it "squeaks" when your rub it
- long green, not brown, steam means it was just picked
