Chicken with Tomatoes and Olives
When your meal can be cooked quickly and will make everyone happy, you’ve got a winner! Mediterranean-style chicken thighs are slowly stewed in a sauce combining zucchini, eggplant, kalamata olives and tomatoes. The finishing touch includes bocconcini and mozzarella, for just enough unctuousness.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 large onion, cubed
- 3 tbsp (45 ml) olive oil
- 1 small eggplant, cubed
- 1 large zucchini, cut into large rounds
- 2 garlic cloves, chopped
- 1 can (28 oz/796 ml) diced plum tomatoes (see note)
- 1/3 cup (65 g) pitted kalamata olives, halved
- 1 container (200 g) bocconcini cheese, drained and cut into pieces
- 1/2 cup (75 g) mozzarella cheese, cubed
- 1/4 cup (10 g) basil leaves
Instructions
- In a large non-stick skillet over high heat, brown the chicken and onion in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the eggplant in the remaining oil. Add the zucchini and garlic. Cook for 1 minute while stirring. Add the chicken and onion, tomatoes and half of the olives. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 15 minutes.
- Spread both types of cheese over the mixture in the skillet. Cover and simmer for 2 minutes or until the cheese has completely melted. Garnish with the remaining olives and the basil leaves.
When your meal can be cooked quickly and will make everyone happy, you’ve got a winner! Mediterranean-style chicken thighs are slowly stewed in a sauce combining zucchini, eggplant, kalamata olives and tomatoes. The finishing touch includes bocconcini and mozzarella, for just enough unctuousness.