Braised Chicken Thighs with Green Olives
Parsnip Mash
Ingredients
- 12 bone in chicken thighs
- 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 organic crushed tomatoes
- 1 (14.5-oz) can less sodium chicken broth
- ½ cup chopped pitted green olives
Instructions
- Use paper towels to grip and remove skin from chicken thighs. 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 pot; 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 less 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, butter, pepper, and salt.
- Mash to desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
542
|
133
|
675
|
| Fat (g) | 25 | 4 | 29 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 61 | 2 | 63 |
| Carb (g) | 12 | 24 | 36 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 663 | 149 | 812 |
| T. Sugs (g) | 6 | 6 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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