I love the tangy bite that Kalamata olives have with lemon. I decided to try it with chicken thighs, garlic, onion and braise them. We love Cavendar’s Greek Seasoning. I use it in meatloaf’s, steak, and pork. Sliced onion, 6-7 whole garlic cloves, two lemons – sliced, and about a cup of olives.Saute the onion until translucent. Add the thighs, garlic, and one cup of chicken broth.Simmer for about ten minutes or until blended. Add oregano, olives, and lemons. Cover, and roast for about 45 minutes or until the thighs are cooked through.The flavors are fresh, and light.David had his with rice (most always with rice).My plate.The meat was very moist. I loved the flavors, and the texture from the olives. It was a nice refreshing chicken dish.
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