1 ib boneless skinless chicken thighs
Salt and Pepper
1/2 cup flour (coconut/almond flour for substitute)
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
3 cloves of garlic sliced
1/2 lb eggplant peeled and diced
1 can (28 oz.) whole peeled tomatoes crushed by hand
1 cup chicken stock
1 jar (5.6 oz.) pitted castelvetrano olives drained
1/2 cup golden raisins
2 tbsp toasted pine nuts
1/4 cup chopped parsley
- Season chicken with salt and pepper, dust with flour. In large 3 quart sauce pan with lid heat olive oil over medium high heat. Working in batches, saute chicken until brown on both sides 5-7 mins per side, remove form pan and set aside.
- Add onion, garlic, and eggplant, and saute until lightly brown, about 5 mins. Add tomatoes with their juice stock, olives and raisins, stir to combine.
- Return chicken and any juices to the pan and nestle chicken thighs into the liquid, lower heat and cover pan. Cook until chicken is tender about 20-30 mins.
- Top with pine nuts and parsley and serve!!!