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Prep time
30 minutes
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Cook time
40 minutes
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Serves
2 to 4
Author Notes
It wasn't until Tamron was in her thirties that she appreciated chicken thighs. When she was growing up, only the adults in her life ordered them. Well, we are here to tell you thick thighs save lives, so embrace them. Not only are they tender and flavorful, they stay juicy in the middle, too.—Lish Steiling & Tamron Hall —Food52
Test Kitchen Notes
Reprinted with permission from "A Confident Cook: Recipes for Joyous, No-Pressure Fun in the Kitchen" by Lish Steiling & Tamron Hall. —The Editors
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Chicken Thighs With Dates & Olives From 'A Confident Cook' by Lish Steiling & Tamron Hall
Ingredients
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2 tablespoons
extra-virgin olive oil
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4
bone-in, skinless chicken thighs, about 1½ pounds
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2 teaspoons
kosher salt, divided
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1
onion, diced ⅓ inch
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3
small parsnips, peeled and cut in ⅓-inch pieces
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1
celery rib, cut in ½-inch pieces
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1/4 teaspoon
ground cumin
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1 1/2 teaspoons
Calabrian chili paste
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2 tablespoons
tomato paste
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1/4 cup
dry vermouth
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1 cup
low-sodium chicken broth
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1 cup
mixed pitted olives
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1/2 cup
halved and pitted medjool dates, about 4 dates
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1/2
crumbled feta cheese
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1 1/2 teaspoons
zaatar seasoning
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1/2 cup
chopped tender, pale celery leaves and tender stems
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Crusty bread, to serve
Directions
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Heat a medium straight-sided skillet over medium-high heat.
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Add the oil to the pan and heat until the oil moves freely, another 30 seconds. Dry the chicken thighs very well with paper towel and season evenly on all sides with 1½ teaspoons of the salt.
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Place the chicken thighs, skin side down, in the pan and cook, undisturbed, until deep golden brown, 5 to 6 minutes. Flip the chicken and cook until lightly golden on the second side, another 2 minutes. Remove the thighs to a plate. To the hot pan add the onion, parsnips, and celery.
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Season with another ½ teaspoon salt and the ground cumin. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 4 minutes. Stir in the chili paste and the tomato paste and cook, stirring constantly until the tomato paste has darkened slightly in color and smells sweet and toasted, another 2 minutes.
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Deglaze with the vermouth and cook until the liquid is reduced by half, another minute or 2. Add the broth, olives, and dates to the liquid and nestle the chicken back into the pan. Bring to a simmer and reduce the heat to low to maintain a gentle simmer. Cover the pan with a lid and cook, flipping the chicken halfway, until the chicken is tender and cooked through, about 20 minutes.
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Sprinkle with the cheese and zaatar. Remove from the heat, cover, and allow the cheese to heat through and melt slightly, about 3 minutes. Sprinkle with the chopped celery leaves and tender stems. Serve with crusty bread to soak up the sauce.
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