Paleo Anchovy and Olive Chicken Thighs
This dish combines the rich flavors of anchovies and olives with succulent chicken thighs for a savory, umami-packed meal that adheres to paleo principles. It's a simple yet gourmet option that brings a taste of the Mediterranean to your dinner table.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 4 fillets anchovy fillets, chopped
- 1 cup black olives, pitted and sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them skin-side down to the skillet.
- 3. Sear the chicken thighs for about 5 minutes until the skin is golden brown, then flip them to brown the other side for an additional 3 minutes.
- 4. Add the minced garlic, chopped anchovy fillets, and sliced olives to the skillet, stirring well to combine with the chicken.
- 5. Transfer the skillet to the preheated oven and roast for 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
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