Mediterranean Chicken

Name: Mediterranean Chicken
Ingredients: 1 cup sliced onion; 1/4 cup chopped celery; olive oil; salt; 2 cloves garlic, minced; 2 cups roughly chopped fresh tomato; 1/2 preserved lemon, diced, or zest of 1 lemon; 1 roasted red bell pepper, diced; 6 sundried tomatoes, sliced; 1/4 cup chopped black and green olives; 3 tablespoons finely chopped dried apricots; 1 tablespoon tomato paste; 1 cup chicken stock; 2 tablespoons brown sugar; 1/2 teaspoon smoked paprika; 4-6 boneless skinless chicken thighs; salt and pepper to taste; chopped parsley or green onions for garnish

18 ingredients

2 steps

Ingredients

1 cup sliced onion
1/4 cup chopped celery
olive oil
salt
2 cloves garlic, minced
2 cups roughly chopped fresh tomato
1/2 preserved lemon, diced, or zest of 1 lemon
1 roasted red bell pepper, diced
6 sundried tomatoes, sliced
1/4 cup chopped black and green olives
3 tablespoons finely chopped dried apricots
1 tablespoon tomato paste
1 cup chicken stock
2 tablespoons brown sugar
1/2 teaspoon smoked paprika
4-6 boneless skinless chicken thighs
salt and pepper to taste
chopped parsley or green onions for garnish

Directions

1

Put onion and celery in a large skillet with about a tablespoon of olive oil and a pinch of salt. Cook over medium heat until onion is translucent. Stir in the garlic and cook for about a minute before adding the tomato, lemon, sundried tomatoes, olives, and apricots. Mix well, then stir in the tomato paste, chicken stock, brown sugar, and paprika. Bring mixture to a boil, then add the chicken thighs. Lower heat to a simmer and cover pan. Simmer for 45 minutes to an hour, until sauce has reduced and thickened and chicken is very tender.
2

Serve with your favorite starch. (I used black rice.)