Slow Cooker
Braised Chicken Thighs with Tomatoes and Capers
Carrot-Jicama-Avocado Salad
Ingredients
- 12 bone-in, skin-on chicken thighs
- 2 Tbsp avocado oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- ½ cup white wine (or use organic chicken broth)
- 1½ cups organic chicken broth, divided
- ¼ cup capers
- 1 Tbsp whole-grain mustard
- 4 sprigs fresh thyme
- 1 Tbsp arrowroot
- 1 pint grape tomatoes
Instructions
- Season chicken lightly with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet.
- Add onion and garlic to skillet; cook 1 to 2 minutes, stirring often. Add wine; cook 2 minutes, scraping skillet to loosen browned bits. Stir in 1¼ cups broth, capers, mustard, and thyme.
- Return chicken to skillet; cover and reduce heat to medium-low. Cook 25 minutes.
- Whisk together ¼ cup broth and arrowroot; stir into chicken mixture. Add tomatoes; simmer, uncovered, 5 minutes or until sauce is thickened.
Side Dish Ingredients
- 3 Tbsp fresh lime juice
- 2 Tbsp extra virgin olive oil
- 1 tsp crushed red pepper
- 1 tsp salt
- 3 carrots, grated
- 1 jicama, peeled and grated
- 2 avocados, diced
Side Dish Instructions
- Whisk together lime juice, oil, red pepper, and salt in a bowl. Add carrots and jicama; toss. Stir in avocado just before serving.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
