Author: Valerie@Snap-Peas
Olive chicken
- 1-2 teaspoons coconut oil
- one roasted chicken cut in serving size pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons olive oil
- 1¾ cups vertically sliced onion
- ½ pound small potatoes, cut into ¼ slices
- 1 tablespoon minced garlic
- 1 cup pitted kalamata and/or green stuffed olives
- 6 small tomatoes, halved
- ¼ cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 2 teaspoons fresh lemon juice
- 1 ounce feta cheese, crumbled (about ¼ cup)
- Heat a pan over medium-high heat.
- Melt coconut oil.
- Add onion and potatoes to pan; cook until potatoes are fork tender.
- Add chicken and garlic; cook 3 minutes with lid - I use leg and thigh together, each breast is halved and sliced off the bone.
- Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally.
- Remove pan from heat; stir in parsley, oregano, and juice.
- Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.
Recipe by snap-peas at https://www.snap-peas.com/2014/10/18/o-olive-chicken/
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