We love chicken thighs as a quick, versatile and inexpensive protein. We make these in large batches and save for lunch or freeze for an easy dinner. You can substitute the quinoa for orzo, barley or rice depending on your preference or you can leave it out all together and serve over a bed of polenta. Let us know if you try this! Reminder – always make sure your chicken is at room temperature before cooking.
Chicken Thighs with Tomato, Quinoa, Olives, and Feta
Serves 2 to 4
2 tablespoons olive oil
1 1/2 pound boneless chicken thighs (skin on or off depending on your preference)
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 cup quinoa
3 garlic cloves, minced
1 onion finely slices
1 can of diced tomatoes (roughly 800mL)
1 1/2 cup low-sodium chicken broth
1 tablespoon capers
2 tablespoons of your olive of choice, sliced
1/4 to 1/2 cup crumbled feta
Kosher salt and freshly ground black pepper to taste
Drizzle of finishing olive oil—I like the smoked variety
First, rinse the quinoa, drain and turn a dry skillet on to medium heat. Toss the quinoa in and shake the pan continuously until the quinoa is toasted. Take care not to burn the quinoa. It’s a bit of a pain, but it really improves the flavor. You’ll know it’s ready when it’s lightly browned, but before it gets too fragrant . Spoon the quinoa into a bowl and set aside.
Next pat the chicken thighs dry and season with oregano, chili powder, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet on medium-high heat until it is nice and hot and beginning to smoke. Brown the chicken for roughly three minutes on each side, then remove it and set it aside on paper towels.
Turn the heat down to a simmer and add in the other tablespoon of oil and add the onion and minced garlic. Cook until the onions are translucent and fragrant, but be careful not to burn the garlic.
Drain the tomatoes, reserving the liquid (to be added later). Now add the tomatoes and cook for five minutes. This will allow the tomatoes to absorb the flavors of onion and garlic.
Next, add the broth, reserved tomato liquid and toasted quinoa and bring to a boil.
Next add the chicken back in, cover and and cook on medium-low heat until the quinoa is tender and the chicken is cooked through. This will take 20 minutes or so. Be sure to check on the dish from time to time as you don’t want the quinoa to become overcooked.
Once ready, turn off the heat and add in the red pepper flakes, capers, olives, feta, and parsley. Top it all off with a drizzle of nice extra virgin olive oil and serve in bowls with toasted bread.