Bob's Chicken Thighs with Tomato and Olives
Bob's version of Chicken Thighs and Legs with Tomato (untitled in the file), seasoned with Cajun seasoning and finished with olives and capers.
Ingredients
- 4 Chicken thigh, 3 to 4
- Kosher salt
- Cajun seasoning
- 2 tbsp Olive oil
- 1 tsp Cumin seeds, whole
- 1 tsp Anise seed
- 1/2 tsp Chili flakes
- 1 White onion, large, peeled, halved and thinly sliced
- 6 clove Garlic, peeled and halved lengthwise
- 1 can Stewed tomatoes, 14-ounce
- 1 can Tomato sauce, 8-ounce
- 1/2 Cinnamon stick
- 4 Bay leaf, fresh or dried
- 1/2 cup White wine
- 1 tbsp Worcestershire sauce
- 1 tbsp Capers
- 1/4 cup Kalamata olive
- 1/4 cup Green olives
Directions
- Heat the olive oil in a large skillet over high heat. Season both sides of the thighs with Cajun seasoning.
- When the oil smokes lightly, add the chicken without crowding and don't move it. Brown 3 to 5 minutes, turn and sear the second side 3 to 5 minutes. Set aside.
- Toast the cumin, anise and chili flakes in the same skillet 10 to 15 seconds, stirring rapidly. Add the onions and garlic and season with salt.
- Add the tomatoes, cinnamon, wine, capers, Worcestershire, tomato sauce, olives and bay leaves and cook about 10 minutes.
- Return the chicken, keep the heat low and cook until cooked through, 30 to 45 minutes, adding water 1/2 cup at a time if the sauce gets too thick.
- Discard the cinnamon and bay leaves, taste for seasoning and serve.