Chicken Thighs With Saffron, Green Olives And Mint

Directions

1. Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 4 Tbsp. virgin extra virgin olive oil till smoking. Add in 6 thighs at a time and brown well on all sides. Remove and repeat with remaining thighs. Remove last 6 thighs and add in sliced onions and saffron and cook till softened, about 8 to 10 min. Add in olives, carrot and chicken stock and bring to a boil. Return chicken pcs to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or possibly aluminum foil and simmer 1 hour.
2. Remove lid and allow to cook 10 min uncovered. Remove chicken thighs and arrange over the Tomato Couscous on platter. Season sauce with salt and pepper and add in mint leaves. Pour sauce over chicken thighs and serve.
3. This recipe yields 4 main course servings.