INGREDIENTS:
- 6 boneless, skinless chicken thighs
- sea salt
- pepper
- 2 T olive oil
- 1 lemon, sliced
- 1 cup chicken broth, free-range
- 2 T lemon juice, squeezed
- 1/4 cup flour (trying to get away from using white...but not trashing it)
- 1/2 t ground cumin
- 3/4 cup green olives
DIRECTIONS:
- Sprinkle thighs with sea salt and pepper.
- Heat oil in skillet at medium-high heat; cook thighs 2 minutes per side
- In slow cooker, pour broth, juice, flour, and cumin. Stir with a whisk. Add chicken. Top with lemon slices. Cook on low for 6 hours.
- Top with olives and cook another 30 minutes.
DIFFICULTY: Medium
TIME: Prep 45 minutes; cook time 6 hours
SOURCE: Pinterest

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