Mediterranean Braised Chicken Thighs

Ingredients

• 6–8 bone-in, skin-on chicken thighs

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp ground cumin (optional)

• 1 can (14 oz) diced tomatoes

• ½ cup chicken broth

• 1 cup pitted Kalamata olives

• 1 tbsp capers, rinsed

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh lemon juice

Instructions

1. Sear the chicken:

• Season chicken thighs with salt and pepper.

• Heat olive oil in a large skillet or Dutch oven over medium-high heat.

• Sear chicken skin-side down until golden brown, 5–6 minutes, then flip and brown the other side. Remove chicken and set aside.

2. Sauté aromatics:

• In the same skillet, add onion, garlic, and red bell pepper. Sauté 3–4 minutes until softened.

• Stir in smoked paprika, oregano, and cumin. Cook 1 minute until fragrant.

3. Braise the chicken:

• Add diced tomatoes, chicken broth, olives, and capers. Stir to combine.

• Return chicken to the skillet, skin-side up. Bring to a simmer, then cover and reduce heat to low.

• Braise 30–35 minutes until chicken is cooked through and tender.

4. Finish and serve:

• Stir in lemon juice and chopped parsley. Adjust seasoning with salt and pepper.

• Serve hot with rice, couscous, or crusty bread to soak up the sauce.