Quick Mediterranean Chicken Thighs

December 23, 2007

2 pounds boneless, skinless chicken thighs (about 8 thighs)

Salt and freshly ground black pepper, to taste

2 teaspoons olive oil

14 1/2-ounce can diced fire-roasted tomatoes, with juice

1/4 cup orange juice

5 teaspoons minced garlic

4 teaspoons capers, rinsed

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.


Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.

Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

Serves 4.

Nutrition information per serving: 265 calories; 14 g fat (3 g saturated); 99 mg cholesterol; 6 g carbohydrates; 28 g protein; 1 g fiber; 620 mg sodium.

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