Sautéed Rosemary Chicken Thighs with Chard
I use a Moroccan Tagine to make my sautéed rosemary chicken thighs with chard, but any deep chef’s pan will work; however the Tagine does produce a tender chicken thigh with enormous flavor. Aromatic spices and loads of organic vegetables and herbs make this dish a nutritious and delicious entree. Serve with rice, pasta or my wonderful Saffron Quinoa. Enjoy!
1/4 cup olive oil
1 package free range chicken thighs
1 sweet onion, peeled and sliced
Salt and pepper to taste
1 teaspoon ground aromatic spice combination of whole cumin, coriander,mustard and caraway
Dash of Aleppo pepper flakes
3 medium organic carrots, sliced
1 bell pepper, sliced
1 small eggplant, unpeeled and sliced
1/4 cup fresh rosemary, roughly chopped
1 tablespoon capers
1/2 pint grape tomatoes
1 bunch organic Swiss chard,roughly chopped
Heat olive oil in the pot at medium high
Add chicken thighs seasoned with aromatic spice combination, salt and pepper
Brown chicken on all sides
Add carrots, green pepper, eggplant and rosemary
Cook for 5 minutes at medium high, then reduce to simmer
Simmer until vegetables and chicken are cooked through
Add grape tomatoes,Swiss chard and capers
Simmer another 3 minutes then remove from heat
Let rest fir 5 minutes
Transfer to a serving dish and serve with your choice of grain, a fresh salad and a crisp white wine. Enjoy! Perfect with my Saffron Quinoa!