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.

Prep: 10 min · Cook: 40 min · Yield: 4 · Method: Stovetop

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)