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Lemony Chicken + Olives Skillet

Servings: 6

Ingredients

  • 1 Tbsp clarified butter or ghee
  • 1 large lemon sliced
  • sea salt and ground black pepper to taste
  • 2 Tbsps avocado oil or olive oil
  • 2 lbs chicken thighs skin on, bone in
  • 1 sweet onion diced
  • 3 cloves fresh garlic minced
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • ½ tsp ground ginger
  • 1/2 cup vegetable stock or chicken bone broth
  • 1 cup pitted green olives
  • 1 large lemon juice and zest
  • fresh parsley minced

Instructions

  • Pat chicken thighs completely dry with a paper towel.
  • Season your chicken with sea salt and pepper on both sides.
  • Heat butter in a large heavy-bottomed skillet over medium-high heat.
  • Add lemon slices and cook undisturbed for about 2-3 minutes, until they are golden-brown.
  • Sprinkle with a tiny pinch of sea salt and pepper, then set your caramelized lemon slices aside on a plate.
  • Add the oil into that same skillet over medium-high heat, and sear your chicken, skin side down, until golden brown. Flip and continue to cook over medium heat until almost cooked through, but not quite, about 4 minutes each side. Set your seared chicken aside on a plate.
  • Into that same preheated skillet, sauté the onions until soft, about 3 minutes.
  • Add garlic and cook for 1 minute more.
  • Stir in all of the seasonings and pour in the stock/broth, scraping any bits from the bottom of the pan.
  • Once your sauce starts to bubble, return the chicken back to the skillet, along with the olives, lemon juice, zest, and caramelized lemons.
  • Reduce heat to low and cook, partially covered, until chicken is fully cooked through and no longer pink on the inside, about 12-15 minutes depending on the size of your thighs.
  • Garnish with fresh parsley and serve hot.
  • Enjoy!