Braised Chicken With Tomatoes And Freekeh Recipes

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TOMATO BRAISED CHICKEN THIGHS



Tomato Braised Chicken Thighs image

This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.

Provided by Kristen McCaffrey

Categories     Dinner

Time 50m

Yield 4

Number Of Ingredients 8

1.33 lbs boneless skinless chicken thighs
2 tsp olive oil
1/2 cup onion, sliced
4 garlic cloves, roughly chopped
20 oz canned crushed tomatoes
1 cup low sodium chicken broth
2 sprigs thyme
salt and pepper

Steps:

  • Season the chicken with salt and pepper.
  • Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
  • Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
  • Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.

Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g

BRAISED CHICKEN WITH OKRA AND TOMATOES



Braised Chicken with Okra and Tomatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 slices bacon, chopped
4 skin-on, bone-in chicken breasts (about 23/4 pounds), trimmed of excess fat
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 pound okra
1 onion
5 cloves garlic, smashed
2 tablespoons chopped fresh oregano
Pinch of red pepper flakes
1 28-ounce can whole peeled tomatoes
Cornbread, for serving

Steps:

  • Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
  • Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
  • Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
  • Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.

Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 169 milligrams, Sodium 922 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 58 grams, Sugar 8 grams

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA



Braised Chicken With Tomatoes, Cumin and Feta image

Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

Steps:

  • Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
  • Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
  • Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
  • Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
  • Garnish with the feta and cilantro and serve with bread or herbed rice.

BRAISED CHICKEN WITH TOMATOES



Braised Chicken with Tomatoes image

Braised Chicken with Tomatoes is a simple but flavorful dish. It doesn't need that many spices or herbs to render one of the most memorable stews you will ever taste! I love to take advantage of the summer tomatoes because I know they will produce a rich sauce.

Provided by Mely Martínez

Categories     Chicken     Main Course

Time 45m

Number Of Ingredients 12

4 pieces of bone-in chicken (about 2 Lbs.)
Salt and pepper
2 tablespoons vegetable oil
¼ cup chopped white onion
1 small garlic clove (diced)
1 Poblano pepper (diced)
1 jalapeño pepper (diced *)
4 cups of chopped tomato (About 20 oz.)
1 Knorr Tomato-Chicken Bouillon
½ cup water
Salt to season
¼ cup parsley or cilantro for garnish (chopped**)

Steps:

  • Season chicken with salt and pepper. Set aside.
  • Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
  • Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
  • Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.
  • Stir in the chopped tomatoes, cook for 5 more minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and turn the heat to medium-high. Bring to a boil, and then reduce heat to simmer.
  • Check to see if it needs more salt, then cover the pot and cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.

Nutrition Facts : ServingSize 1 piece, Calories 518 kcal, Carbohydrate 5 g, Protein 33 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 194 mg, Sodium 159 mg, Fiber 1 g, Sugar 2 g

BRAISED CHICKEN WITH TOMATOES AND FREEKEH



Braised Chicken with Tomatoes and Freekeh image

Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's juices and its nutty flavor pairs well with the olives and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 9

2 tablespoon extra-virgin olive oil
4 chicken legs (thighs and drumsticks; about 2 pounds total)
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, smashed
1 cup cracked freekeh
4 sprigs thyme
1 pint cherry tomatoes
1/2 cup pitted green olives, such as picholine

Steps:

  • Preheat oven to 375 degrees. Heat oil in a large braiser or straight-sided ovenproof skillet over medium-high. Season chicken with salt and pepper; cook, skin-sides down, until golden brown, 5 to 6 minutes. Turn and brown on other sides, about 2 minutes. Transfer to a plate.
  • Pour off all but 2 tablespoons fat from skillet. Reduce heat to medium; add onion and garlic and cook, stirring, until onion is translucent, about 3 minutes. Stir in freekeh and cook about 30 seconds. Stir in 1 cup water, 1/2 teaspoon salt, and thyme. Return chicken to pan; add tomatoes and olives. Bring liquid to a boil, then cover and roast in oven until freekeh is tender and chicken is cooked through, about 30 minutes. Let stand 15 minutes; serve.

SUMMER BRAISED CHICKEN WITH TOMATOES



Summer braised chicken with tomatoes image

A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal

Provided by Lucy O'Reilly

Categories     Main course

Time 1h15m

Number Of Ingredients 14

2 tbsp olive oil
3 banana shallots , finely sliced
4 chicken legs
300ml gluten-free chicken stock
2 large garlic cloves , peeled but left whole
a few lemon thyme sprigs
400g cherry tomato
3 plum tomatoes , quartered
400g can cannellini bean , drained and rinsed
1 green chilli , finely sliced
175g quick-cook fine polenta
85g finely grated parmesan
knob of butter
small bunch basil , leaves picked and torn, to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
  • Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.

Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium

TOMATO & SUMMER VEGETABLE BRAISED CHICKEN



Tomato & Summer Vegetable Braised Chicken image

Step into summer with this veggie-packed, light chicken casserole.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
4 chicken breasts, butterflied
1 red onion, cut into thin wedges
2 garlic cloves, bashed
4 to 5 sprigs of thyme
3 small zucchini, cut into batons
200 grams (7 ounces) new potatoes, thinly sliced
400 grams (14 ounces) chopped vine tomatoes
250 milliliters (1 cup) fresh chicken stock
320 grams (7 1/4 ounces) green beans
Finely grated zest of 1 lemon, plus a squeeze of juice

Steps:

  • Heat a tiny drizzle of the oil in a large saute pan. Season the chicken all over with salt and pepper and brown really well over a high heat until golden - this should take about 2 to 3 minutes. Remove from the pan and set aside.
  • Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and zucchini for 8 minutes until the onion is just softened and the zucchini has started to brown.
  • Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
  • Add the green beans and lemon zest and cook for 2 minutes more until the beans are just tender. Stir in a squeeze of lemon juice and serve.

BRAISED CHICKEN WITH TOMATO AND ROSEMARY



Braised Chicken With Tomato and Rosemary image

This recipe is from Autralian Good Food June 2010 Easy one-pot family meals bonus book. My dad made this for me and the chicken was so tender and tasty. The sauce is delicious and hearty with its Italian flavours, it makes a great winter meal. I would not recommend leaving out the anchovies if you don't like them. I don't like them, but I didn't know they were in there until dad told me! I think they are important to the flavour of the sauce, as are the capers and rosemary. If you don't have fresh rosemary, dried works just fine. You could also use chicken breast instead of thigh fillets, I don't usually like thigh fillets, but in this dish I thought they were delicious, very tender and almost falling apart. You would probably not get quite the same result with breast. If you do use breast you will have to reduce the cooking time. Also, make sure you use a pan with a lid, because it needs to be covered during part of the cooking process. It is great served with salad greens and crusty bread.

Provided by micro_ang

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
8 chicken thigh fillets
1 sprig rosemary, finely chopped, plus extra sprigs to serve
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400 g chopped tomatoes
1 tablespoon capers, rinsed and drained
1/3 cup dry red wine (or water)

Steps:

  • Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
  • Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
  • Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
  • Add tomatoes, capers and red wine or water. Bring to the boil.
  • Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
  • Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
  • Serve with salad greens and crusty bread.

BRAISED CHICKEN WITH OLIVES AND TOMATOES



Braised chicken with olives and tomatoes image

An impressive all-in-one bake bursting with Mediterranean flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

1 sprig rosemary , chopped
1 large onion , sliced
2 garlic cloves , sliced
500g small new potato , quartered
olive oil
8-10 chicken pieces, thighs and drumsticks, skin on
500g baby plum or cherry tomato
300ml dry white wine
300ml chicken stock , fresh, cube or concentrate
150g Kalamata olive , drained
small bunch basil

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
  • Scatter with basil and serve.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.88 milligram of sodium

HERB-BRAISED CHICKEN WITH TOMATOES AND MUSHROOMS (LOW CARB)



Herb-Braised Chicken With Tomatoes and Mushrooms (Low Carb) image

A great tasting stove top chicken dish to whip up for both a regular family dinner or when company is coming. If you're not watching your carbs, a side of rice pilaf goes nicely.

Provided by TheDancingCook

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs
2 slices bacon, cut into 1 inch pieces
8 ounces baby portabella mushrooms, sliced
1 large sweet onion, sliced thin
1/4-1/2 cup chicken broth
2 garlic cloves, minced
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained

Steps:

  • In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
  • Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
  • Mix the seasonings together and sprinkle over both sides of chicken.
  • Add chicken, tomatoes, garlic and broth to pan.
  • Bring to a boil and stir, getting up all the browned bits.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

Nutrition Facts : Calories 329.2, Fat 8.2, SaturatedFat 2, Cholesterol 148, Sodium 646.3, Carbohydrate 10.6, Fiber 2.9, Sugar 5.8, Protein 51.7

BRAISED CHICKEN WITH TOMATOES AND OLIVES



Braised Chicken with Tomatoes and Olives image

Categories     Chicken     Olive     Tomato     Braise     Dinner     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves
Accompaniment: spaghettini with garlic and lemon

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
  • Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)



Braised Chicken with Tomatoes and Olives (Poulet Provencal) image

Provided by Shelley Wiseman

Categories     Chicken     Olive     Tomato     Roast     Kid-Friendly     Dinner     Fall     Summer     Family Reunion     Potluck     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment:
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley

Steps:

  • Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
  • Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
  • Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
  • Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

FREEKEH WITH CHICKEN RECIPE BY TASTY



Freekeh With Chicken Recipe by Tasty image

Here's what you need: chicken thighs, medium onion, freekeh, chicken broth, olive oil, ghee, ground cinnamon, allspice, turmeric powder, ground cardamom, salt and pepper, olive oil, pomegranate molasses, allspice, ground cinnamon, ground cardamom, paprika, salt and pepper

Provided by Tasneem Amr

Yield 2 servings

Number Of Ingredients 18

2 chicken thighs
1 medium onion
2 cups freekeh, washed
5 cups chicken broth, divided in half
2 tablespoons olive oil
1 tablespoon ghee, optional
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon turmeric powder
½ teaspoon ground cardamom
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon pomegranate molasses
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon paprika
salt and pepper

Steps:

  • Cook the chicken thighs by boiling them in water and desired spices.
  • Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
  • To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
  • To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
  • Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
  • Enjoy!

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BRAISED CHICKEN AND TOMATO STEW - CHATELAINE
Cook until golden, 3 to 4 min per side. Add any remaining marinade to chicken. ARRANGE shallots around chicken. Add tomatoes, breaking up with a wooden spoon. Stir in water. Boil, …
From chatelaine.com


FREEKEH WITH BRAISED CHICKEN AND NUTS BY ZAATAR AND ZAYTOUN
2020-01-10 Flash fry the chicken quarters in a pan with some olive oil on high heat for a few minutes till browned on the outside. Transfer to a large stock pot with the onion, carrot, celery, …
From zaatarandzaytoun.com


SIMPLE, DELICIOUS CHICKEN THIGHS BRAISED WITH TOMATOES ... - THE 2 …
2019-10-04 Chicken Thighs Braised with Tomatoes, Onions, and Garlic. You can simmer this dish on the stovetop or place it in the oven at a low temperature like 325. If you have an …
From the2spoons.com


RECIPE FOR BRAISED CHICKEN WITH TOMATOES, HERBS, AND OLIVES
2010-12-01 16 : chicken thighs (skin and bones intact) Salt and black pepper, to taste: 3 : tablespoons olive oil: 2 : red onions, sliced : 3 : large yellow or orange bell peppers, cored, …
From boston.com


BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO - FOOD NETWORK
2016-08-17 Directions. Step 1. Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn …
From foodnetwork.ca


TOMATO BALSAMIC BRAISED CHICKEN - COOKING ON THE WEEKENDS
2019-06-11 While the peppers are hydrating, preheat the oven to 375°F, adjust a rack to the center. Then coat the bottom of a large, deep, oven proof sauté pan with olive oil. Place it over …
From cookingontheweekends.com


BRAISED CHICKEN WITH TOMATOES AND FREEKEH FOOD
2 tablespoon extra-virgin olive oil: 4 chicken legs (thighs and drumsticks; about 2 pounds total) Kosher salt and freshly ground pepper: 1 medium onion, finely diced
From wikifoodhub.com


BRAISED CHICKEN WITH TOMATOES, FENNEL, AND WHITE WINE
2022-02-10 55 minutes. Servings. 5. This simple braised chicken dish is infused with Mediterranean flavors. Serve it with pasta, polenta, rice, or zucchini noodles. You can use …
From nourishingmeals.com


CHICKEN BRAISED WITH WINE AND TOMATOES - BETTER HOMES & GARDENS
Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly. Drain fat. Add broth, wine, garlic, dried rosemary (if using), salt, and black pepper to chicken …
From bhg.com


PAN BRAISED CHICKEN AND TOMATOES - MEZZE & TAPAS
2020-08-05 Place tomatoes, onion, garlic, ½ tsp rosemary & ½ tsp oregano, salt & pepper & 2 TBS olive oil in a large bowl.
From mezzeandtapas.com


BRAISED CHICKEN WITH CHICKPEAS AND TOMATOES - DAIRY FREE RECIPES
Place 1 1/2 cups chickpeas, 4 cups water, 1/2 cup onion, garlic, and bay leaf in pan; bring to a boil. (Reserve leftover chickpeas for another use.)
From fooddiez.com


CHICKEN BRAISED WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
Learn how to make Chicken Braised with Tomatoes and Olives. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and …
From myrecipes.com


BRAISED CHICKEN (WITH VEGETABLES AND GRAVY) - CRAVING TASTY
2019-01-06 Taste and adjust the seasonings. Stir in the red wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix. Cover the braiser and transfer to an oven …
From cravingtasty.com


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
2018-02-17 Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. Pour out all but a …
From theendlessmeal.com


BRAISED CHICKEN WITH CHICKPEAS AND TOMATOES RECIPE | MYRECIPES
Add vinegar, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates. Step 5. Add 2 cups tomato, Homemade Chicken Stock, and reserved cooking liquid to pan. Add …
From myrecipes.com


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