I was a little nervous before getting my recipe because I wasn't sure what I would be getting! The WC Board has a range of skills and I was afraid I'd end up with a complicated recipe I didn't understand with ingredients I had no clue where to find. Luckily, I didn't.
This was a relatively simple and easy to put together recipe. I didn't make the beans because the hubs is not a fan, as you know. The flavors of this recipe complemented each other and the hubby went back for sec err... thirds. Next time I make this and there will be a next time, I might use boneless, skinless thighs since I have this weird thing about meat on bones. Overall, I'd definitely recommend this recipe to anyone who likes olives! Recipe adapted from Nestie nunyabeeswax.
4 bone-in, skin-on chicken thighs
1 small jar Spanish green olives
1.5 cups white wine
1 cup chicken stock
2 cloves garlic, minced
1 medium onion, diced
4 tbsp olive oil
1 pkg dried black beans
1 head of garlic
1 bunch cilantro
stock or water (enough to cover beans)
3 cups white jasmine rice or basmati rice
1 tbsp butter
1 tbsp olive oil
3.5 cups chicken stock
2 tsp saffron threads
1 tsp turmeric
For the beans, rinse and check dried beans thoroughly. Peel and quarter the onions and place in a large stock pot. Peel and smash the garlic and add to pot along with the beans and cilantro. Cover with stock or water, at least 3 inches above. Bring to a boil then reduce heat and simmer until soft.
For the chicken, preheat the oven to 350º. Season the chicken with salt and pepper and brown in 2 tbsp of olive oil on both sides. Remove from pan and set aside. Add remaining 2 tbsp of olive oil and saute onion until almost translucent then add garlic and saute another minute. Deglaze the pan with wine, allowing the alcohol to cook off. Stir in chicken stock and green olives. Add chicken back to the pan and pour ingredients into an oven-safe pan. Bake for 45 minutes or until heated through.
For the rice, start by toasting the rice in the butter and olive oil for about 3 minutes. Stir in the turmeric and then add the chicken stock and saffron. Bring to a boil, then reduce heat and simmer covered until rice has absorbed stock, about 25 minutes. Remove from heat and let sit with lid on for 10 minutes. Enjoy!