Braised Chicken Thighs with Green Olives
Parsnip Mash
Ingredients
- 12 bone-in, skinless chicken thighs (see Note)
- 2 tsp dried oregano, divided
- 2 tsp ground cumin, divided
- ½ tsp pepper
- ⅛ tsp salt
- 2 Tbsp olive oil
- 2 organic green bell peppers, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28-oz) can BPA-free organic crushed tomatoes
- 1 (14.5-oz) can low-sodium chicken broth
- ½ cup chopped pitted green olives
Instructions
- Sprinkle chicken with 1 tsp each oregano and cumin, pepper, and salt.
- Brown chicken, in batches, in hot oil in a large Dutch oven over medium heat 3 minutes per side; remove from pot.
- Add bell peppers, onion, and garlic to pot; cook 5 minutes or until tender.
- Stir in tomatoes, broth, 1 tsp oregano, 1 tsp cumin, and olives; bring to a boil.
- Arrange chicken in tomato mixture in Dutch oven; cover, reduce heat, and simmer 25 minutes or until chicken is done.
Side Dish Ingredients
- 2 lb parsnips, peeled and cut into 1-inch pieces
- ⅔ cup low-sodium chicken broth
- ¼ cup chopped fresh parsley
- 2 Tbsp butter
- ½ tsp pepper
- ¼ tsp salt
Side Dish Instructions
- Bring parsnips and water to cover to a boil in a medium saucepan; cook 20 minutes or until tender. Drain; stir in broth, parsley, and butter.
- Mash to desired consistency; season with pepper and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
444
|
133
|
577
|
| Fat (g) | 21 | 4 | 25 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 46 | 2 | 48 |
| Carb (g) | 16 | 24 | 40 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 842 | 149 | 991 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
