This February 2017 photo shows braised chicken with green olives and onions in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

This February 2017 photo shows braised chicken with green olives and onions in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

Cooking on deadline: Chicken Thighs with Onions, Olives

  • By KATIE WORKMAN
  • Tuesday, March 28, 2017 3:56pm
  • LifeFood

Passover comes in the spring, but there is often still a chill in the evening air as families and friends gather in their homes for Seder dinners. A richly flavored and warming meal is still very welcome at this time of year.

Tender chicken thighs can sit for an extra bit of time in the oven without drying out, which is handy for a meal that often can’t be timed precisely. A sauce dense with onions, lemon and olives also keeps the meat moist, and hits nice notes of savory, sweet, tart and salty. A bit of hot sauce keeps it lively. If you have a huge pan you can double the recipe, or just make two pans’ worth for a bigger group.

You could serve this right from the pan, or move the cooked chicken to a plate for a moment, transfer the onions and olives and all of the wonderful sauce to a shallow serving platter, and then place the chicken back on top. Serve with a big bowl of mashed potatoes, or maybe even polenta, depending on your tradition.

On occasions other than Passover, plenty of other starches, from fregola to couscous, would also be perfect.

Chicken Thighs With Onions And Green Olives

Serves 4 to 6

Start to finish: 1 hour 40 minutes

3 pounds chicken thighs (about 6 to 8)

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

2 tablespoons olive oil

4 large yellow onions, halved and thinly sliced

1 cup chicken broth

1 cup pitted green olives, halved

1 teaspoon hot sauce, such as Sriracha

1 lemon, cut into 8 wedges

1/4 cup minced fresh parsley

Preheat the oven to 400 F. Pat the chicken dry. Combine the salt, cumin, paprika, pepper and allspice. Rub the spice mixture evenly onto the thighs, on both sides.

Heat the oil in a very large, deep, ovenproof skillet over medium-high heat. Add the chicken thighs and brown on both sides, about 5 minutes per side, and then transfer them to a paper-towel-lined surface. Do this in batches if necessary.

Pour off all but 2 tablespoons of the fat left in the pan, reduce the heat to medium low, and add the onions. Cook, stirring frequently, for about 20 minutes until they are very soft and browned, but do not allow them to get too dark; adjust the heat as necessary. You can add a tablespoon of water from time to time if they appear to be getting too brown.

Stir in the broth, olives, hot sauce and lemon wedges. Return all of the chicken to the pan, skin side up, nestling the pieces into the sauce. Cover the pan, place in the oven and bake for about 30 minutes. Remove the lid and bake for another 15 minutes, until the chicken is cooked and tender and the skin is crisped.

Sprinkle with the parsley before serving.

Nutrition information per serving: 439 calories; 242 calories from fat; 27 g fat (4 g saturated; 0 g trans fats); 114 mg cholesterol; 1577 mg sodium; 22 g carbohydrate; 4 g fiber; 7 g sugar; 27 g protein.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman/

This February 2017 photo shows braised chicken with green olives and onions in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

This February 2017 photo shows braised chicken with green olives and onions in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

More in Life

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: ‘Tis the Season

The Kenai Community Library has always been one of the stars in the crown of the community.

Homer News Ben Mitchell, left, serves spaghetti to helper Pat Wells in the kitchen at a past Share the Spirit spaghetti feed. (Michael Armstrong/Homer News file)
Looking to share some holiday spirit? Here’s how

Share the Spirit serves the Homer community by donating food, essential needs and Christmas presents.

Appease your child’s picky palate with these tasty Tater Tots. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Tots to be thankful for

Two years ago, I spent the entirety of Thanksgiving Day in my green rocking chair, cradling my newborn son.

File
Minister’s Message: Keep in step

Sometimes it takes going half way around the world to learn how to “keep in step” as I journey.

Shelli and Mike Gordon pose in October 2011 at their Halibut Cove, Alaska, home in an Alaska Gothic version of Grant Wood’s “American Gothic” painting. (Photo courtesy of Mike Gordon)
‘Dagnabit’ features tales of ’80s wild Alaska

Gordon’s second book also tells of Ruben Gaines, creator of Chilkoot Charlie.

Before boiling, this handmade pasta is rolled, cut and tossed in flour to keep from sticking. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Pasta by hand

Learning one of the most important task of the Italian kitchen: making the pasta.

Will Morrow (courtesy)
The Great Thanksgiving dessert debate

Our holiday gathering is going to be smaller than it sometimes is, and it was argued that we didn’t need two desserts.

Dianne Spence-Chorman’s “Fig Study” is one of the works showing in the Homer Council on the Arts “Fun wtih 5x7” show through Dec. 22, 2021, at the gallery in Homer, Alaska. (Photo by Michael Armstrong/Homer News)
‘Fun with 5×7’ offers affordable art

HCOA annual art show presents art in a variety of media, all in 5x7 format.

Make pumpkin chocolate chip with cinnamon buttercream cupcakes for a decadent fall treat. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: In honor of ‘Cupcake Mondays’

Pumpkin chocolate chip with cinnamon buttercream cupcakes brighten up the dreariest of work.

Nick Varney
Nick Varney
Unhinged Alaska: Back off, Zeus

If this wet-n-warm, freeze, then start again, continues much longer, Kachemak Drive will need a complete redo.

The cover of Tom Kizzia’s book, “Cold Mountain Path,” published by Porphyry Press in October 2021. (Photo provided)
‘Cold Mountain Path’ explores ghost town history of McCarthy

Kizzia’s book looks at McCarthy history from 1938 to the town’s revival as a tourist destination.

Melinda Hershberger works on her installation for the Kenai Art Center’s collaborative mural project on Wednesday, Nov. 3, 2021. (Camille Botello/Peninsula Clarion)
Wall-to-wall creativity

Artists collaborate on a single mural at the Kenai Art Center this month.