ANNE MARIE’S “CHICKEN THING”
(One pot budget chicken dinner)
4 chicken thighs, bone in and skin on
1 head cauliflower, cut into florettes
1 Spanish onion, diced
1 medium eggplant, ½” dice
1 pint grape tomatoes, halved
¼ cup kalamata olives, pitted
1 tablespoon capers
2 limes, juiced
Olive oil for pan
1/3 cup rice or wine vinegar, plus more to taste
2 tablespoons tamari or fish sauce
1 teaspoon minced garlic (or ½ tsp pureed garlic)
lemon juice (optional)
coarse black pepper
- Toss the lime juice and tamari into the eggplant with some kosher salt and set aside.
- Fill the bottom of a deep sauté pan with olive oil; set on medium high heat.
- Pat the chicken thighs dry and season generously with salt and pepper.
- When oil is hot, place thighs, skin side down, in pan. Let cook until the skin is loosened from bottom of pan; turn and sear another few minutes.
- Remove chicken and replace with cauliflower; let roast, turning sparingly, until browned slightly. Remove from pan.
- Toss the onions into the oil (you may need to add a little more oil) and sauté, scraping up bits from the bottom of the pan. When the onions turn golden, add the garlic and the eggplant.
- When everything is sizzling, add the vinegar (it will sizzle) and let it reduce a bit.
- When nearly reduced, return the chicken and cauliflower to the pan; add the tomatoes, olives and capers. Add water (or wine) to almost cover. Bring to a boil, then reduce heat to simmer, cover and let cook 20-25 minutes, or until chicken starts to come away from the bone.
- Correct seasoning - this is when I like to add a little lemon juice for taste.
- Remove thighs and de-bone, folding the meat back into the stew.
- Can be served as is, or over quinoa, couscous or rice.