# Spanish Almond Chicken with Green Olives

Spanish-style chicken thighs braised with toasted almonds, green olives, saffron, and broth in one skillet for a savory, comforting dinner.

Source URL: https://quickdinner.org/recipes/6abb28f41fffc4067c336d8a
Category: Main Dishes / Chicken
Cooking method: Stovetop
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4

## Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 1 cup low-sodium chicken broth
- 0.5 cup green olives
- 0.5 cup almonds
- 1 pinch saffron threads
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper

## Cooking instructions
1. Pat the chicken thighs dry and season both sides with salt and pepper. Slice the onion and mince the garlic. (about 5 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate. (about 8 min) (Medium-high heat)
3. Add the onion to the skillet and sauté until softened and lightly browned, about 5 minutes. Stir in the garlic and cook for 30 seconds. (about 6 min) (Medium heat)
4. Pour in the broth, scraping up browned bits. Add the saffron, almonds, and olives, then stir to combine. (about 2 min) (Medium heat)
5. Return the chicken and any juices to the skillet. Cover and simmer until the thickest pieces reach 165°F, about 18 to 22 minutes. (about 21 min) (Gentle simmer)
6. Rest the chicken in the skillet for 5 minutes, then spoon the almond-olive sauce over it and serve. (about 5 min)

Original page: https://quickdinner.org/recipes/6abb28f41fffc4067c336d8a
Source: QuickDinner (quickdinner.org).