Pan Roasted Chicken Thighs with Dates and Olives

Adapted from What Great Grandma Ate

Sweet and savory combine in this chicken recipe featuring DATES, olives and onions in a perfect sauce. Dates are harvested from date palm trees, and are high in fiber, antioxidants, minerals, and help promote brain health. Don't think about that though--just enjoy your date with this chicken dish!

INGREDIENTS

• 6 chicken thighs bone in, skin on (or use quarters)

• 1 tsp sea salt

• 1/2 tsp ground black pepper

• 2 tsp avocado oil or your favorite cooking oil

• 1 onion sliced

• 4 garlic cloves sliced

• 6 medjool dates, pitted and quartered

• 1 cup green olives pitted

• 1 cup dry white wine or chicken broth

• 3 sprigs thyme

INSTRUCTIONS

• Preheat oven to 400 degrees F. Season the chicken thighs or quarters evenly with salt and pepper.

• Heat avocado oil in a large oven-safe skillet over medium heat. Add the seasoned chicken thighs skin side down and cook for 5 minutes. Flip the chicken and cook for another 1-2 minutes. Remove the chicken from the pan and transfer to a plate.

• Add onion slices to the pan and cook for 3 minutes until slightly translucent. Add garlic slices and cook for 1 minute until fragrant.

• Add Medjool dates, olives, and wine, and use a wooden spoon to deglaze the pan. Add thyme and let everything come to a boil for 1 minute.

• Turn off heat, and add chicken back into the pan skin side up. Roast for 30 minutes or until the internal temperature is 165 degrees F.

• Spoon the liquid over the chicken and serve warm with rice and salad.