Saffron Chicken with Olives

About This Recipe

Prep time – 10 min
Cook time – 50 min
Serves – 6
Difficulty – easy

Ingredients

• 6 bone in pastured chicken thighs, skin removed
• 1 Tbsp ghee
• 1/2 tsp saffron
• 1 Tbsp plus 1 tsp ground cumin
• 1 1/2 – 2 tsp sea salt
• 2 leeks, half moon sliced
• 2 red peppers, sliced (omit if avoiding nightshades)
• 3 carrots, sliced
• 3/4 cup pitted green olives
• 1/2 cup parsley, chopped
• 3 cups chicken broth
• Fresh ground pepper to taste

Procedure

1. Heat a large dutch oven and add ghee, leeks, saffron and cumin.
2. When leeks are translucent, add chicken thighs, broth and salt. Bring to a simmer and cook for 30 min.
3. Add the carrots and peppers and cook for 15 min or until vegetables are tender but not mushy.
4. Remove from heat, add olives and fresh parsley. Season with fresh ground pepper and additional salt if desired.