Friday, December 7, 2012

Chicken Thighs with Almonds and Olives

Quick side note/rant.  I'm feeling a bit overwhelmed with all of the baking for the holidays going on around me.  Every mom's group I go to, there are trays and trays of cookies, brownies and other cake-type snacks.  I don't bake much, since baking isn't really paleo.  And anyways, blanched almond flour and honey are sure expensive ingredients to use all the time... in any case, I decided I wanted a simple chicken crockpot dish with simple, savory flavors for dinner tonight.

Almonds and olives seemed like a weird flavor combination to me, but sometime last year, I vaguely remember seeing roast chicken with almond and olives on a menu somewhere.  I remember because it seemed to me like an odd flavor combination.

Olives are paleo. So are almonds. So I figured why not try it out?

And I'm glad I did. This was delicious!

Serves 2-3. (you could easily double or triple this recipe, but my husband hates olives, so I only made enough for me and the toddler to eat)

The Tools:

- 4 qt. crockpot

- 1 T olive oil
- 8-12 large olives (mine were stuffed with pimentos)
- 1/2 cup whole raw almonds
- 1 cloves garlic, minced
- 1/4 onion, coarsely chopped
- 1/4 t black pepper
- 1/2 t cumin
- 1/2 t chili powder
- 1/2 cups chicken broth
- 4 boneless, skinless chicken thighs (or chicken breasts)

The Process:

Grease your crockpot with the olive oil.

Mix together all remaining ingredients sans chicken in the crockpot.

Plop the chicken in the crockpot and swirl it all around.

Cook on LOW for 8 hours, or until chicken is done.

I served this with a half of a roasted butternut squash.  As my two year old said: "Mommy, it's TASTY!"

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