Chicken Thighs With Saffron, Green Olives And Mint

Recipe Ingredients

12		Chicken thighs - (2 1/2 to 3 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
4 tablespoons	60ml	Virgin olive oil
2 tablespoons	30ml	Red onions - thinly sliced (large)
1/2 teaspoon	2.5ml	Saffron
1 cup	237ml	Small green olives
1 cup	110g / 3.9oz	Carrot - finely chopped (medium)
3 cups	711ml	Chicken stock
1		Tomato Couscous With
		Pine Nuts And Dried Figs - (see recipe)
1/2 cup	20g / 0.7oz	Fresh mint leaves

Recipe Instructions

Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 4 tablespoons virgin olive oil until smoking. Add 6 thighs at a time and brown well on all sides. Remove and repeat with remaining thighs.

Remove last 6 thighs and add sliced onions and saffron and cook until softened, about 8 to 10 minutes. Add olives, carrot and chicken stock and bring to a boil.

Return chicken pieces to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or aluminum foil and simmer 1 hour.

Remove lid and allow to cook 10 minutes uncovered. Remove chicken thighs and arrange over the Tomato Couscous on platter. Season sauce with salt and pepper and add mint leaves. Pour sauce over chicken thighs and serve.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5630) - from the TV FOOD NETWORK

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