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Description
adapted from Big Girls, Small Kitchen
For one 12-inch Dutch oven, to feed 6-8
Ingredients
US|METRIC
4 SERVINGS
- 3 lbs. bone-in chicken thighs, skin removed (can use boneless)
- 1 large onion, thinly sliced
- 1/4 cup red or white wine vinegar
- 1/4 cup chicken stock or white wine
- 1 small can tomato paste
- 3 Tablespoons brown sugar
- 3 Tablespoons olive oil
- 3 Tablespoons minced fresh garlic
- 1/4-1/2 cup chopped, pitted kalamata olives
- 5 large pitted dates, chopped
- 2 Tablespoons fresh oregano (or 1-2 teaspoons dried)
- Salt and pepper, to taste
- 2 zucchini cut into 1/2″ rounds
- 6 whole roma tomatoes
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Directions
- Combine all ingredients except zucchini and roma tomatoes in a gallon sized resealable plastic bag or large bowl covered with plastic wrap. Chill until ready to cook. (Can be done one day in advance.)
- Rub the inside of the Dutch oven with oil. Place the entire contents of the bag or bowl into the oven. Arrange the chicken with a spoon or spatula so it is in an even layer. Place the Roma tomatoes evenly around. Place the lid on top.
- Place 8 coals under the oven and 14 coals on top. Cook for about two hours or until the sauce has thickened quite a bit and the chicken is falling away from the bone. Add the zucchini during the last 30 minutes of cooking time. Garnish with fresh parsley and serve with crusty bread, potatoes, rice or couscous.
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