When I was growing up, we rarely ate chicken for supper.
My dad, who had served in the U.S. Air Force and was overfed chicken during his tenure, was hard-pressed ever to eat it again.
I understand his feelings now, because I’m kind of over chicken too. Years of eating chicken breast as part of my healthy “clean” diet has made it so I don’t care if I never eat it again.
But then I decided to try chicken thighs and they make me rethink my anti-chicken stance. They tasted so succulent and yummy, and when you run the nutrition numbers, it’s not as bad as you’d think. Plus, they are loaded with protein.
I tried this recipe out for dinner tonight and it was so good I thought I would share it with you. The healthy fats from the olives and almonds add a succulence to this dish you’ll love!
Note: I don’t use precise measurements when I cook so these are approximations. Cook according to your own tastes!
- Olive oil
- 1.5 pounds of boneless, skinless chicken thighs
- 12 large olives
- 2 cloves minced garlic
- 1/3 cup raw unsalted almonds (I used slivered because they were what I had on-hand, but any kind will do)
- 1/2 cup low-sodium chicken broth
- 1-2 tbsp McCormick’s Mexican spice blend OR 1 tbsp. each cumin and chili powder
- Coat inside of a slow cooker with a teeny bit of olive oil.
- Add all the ingredients EXCEPT the chicken into the crockpot. Mix well.
- Add chicken thighs and cover well with the ingredients.
- Cook on low for 6-8 hours. Season to taste. Serves 6.
Eating Healthy Doesn’t Mean Depriving Yourself
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(above: ricotta with honey and raspberries)