Someone recently asked me what I do with my riced cauliflower. This was a huge hit, and SOOOO good. The chicken was amazing, but the parsley lemon couscous made it absolute perfection. An easy must try!
- 6 chicken thighs (skin on and bone in)
- 3 Tbsp fat (rendered duck fat, coconut oil, ghee, avocado oil…)
- 28oz jar organic crushed tomatoes (I found these at Costco)
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 tsp fresh oregano or 1/2 tsp dried oregano
- 6 cloves garlic, crushed
- 1/3 cup chicken stock
- 1 cup whole green olives or 1/2 cup kalamata olives (be sure that there are NO added ingredients that are not paleo)
- salt and pepper
Preheat the oven to 350 degrees. Thoroughly dry the chicken. Season both sides with salt and pepper. Melt the fat in a large skillet, and in batches, brown the chicken on both sides (approx 3-4 minutes for each side). Place the chicken in a large baking dish skin side up. Add the tomatoes, stock, and herbs to the skillet (not the garlic) and simmer for 15 minutes. Add the garlic and olives and simmer for another five minutes. Taste and season with salt, if desired. Once you have achieved the desired amount of seasoning, pour the sauce into the baking dish with the chicken. If you pour the sauce around the chicken, you will still retain crispy skin. If you pour over the chicken, your skin will not be crispy.
Bake for 35-45 minutes or until the center of the chicken is 165 degrees. Cook time will depend on the size of your chicken thighs.
Serve over Lemon Parsley Couscous.