Today’s recipe was inspired by a dream to…well…be something more. You see, I never wanted to work in a hospital, I never wanted a job in healthcare for that matter. But when I joined the Air Force 24+ years ago and signed on the dotted line, this was the job that was chosen FOR me. The rest is, as they say, history. (Note: I am very lucky to have an amazing job, and people to work with every day. It’s simply NOT my passion.)
But I am over having my career chosen for me. I work, because the bills won’t pay themselves. But I refuse to believe this is my permanent path in life. And it’s all I can think about lately. With that, I’ve taken up studying recipes again. I read cookbooks, magazines, blogs, and websites to get inspiration for new dishes. Because someday I hope that someone will read MY recipes and get inspired. I want someone to cook up one of my recipes, and have the food bring a smile to their face and joy in to their home.
So tonight, I have prepared braised chicken thighs in a tomato, Kalmata olive and caper sauce. Get out your Dutch oven, and a hefty appetite. You’ll need it for this dish!
Sicilian inspired braised chicken-low carb style
1 package of boneless skinless chicken thighs
1 jar of tomato sauce-(I use Mario Batali’s sauce-YUM!)
1 small white onion, finely diced
3 cloves of garlic, minced
1/4 cup of Kalmata olives, roughly chopped
1 tbsp. capers, rinsed
The zest of one lemon
2 tbsp. extra virgin olive oil
1/4 cup of water/chicken stock
Seasonings/Spices: kosher salt, pepper, crushed red pepper flakes, rosemary, basil, oregano (all to taste-about a tsp. each)
Pre-heat your Dutch oven on medium high heat. Season your chicken with salt and pepper, and brown on both sides. Remove, and set aside. Deglaze the bottom of the oven with water/chicken stock to get all the brown bits up. Add in your onions, garlic, capers and olives and cook for about 5 minutes. Next, add your chicken thighs back in to the oven and cover with the tomato sauce. Add the crushed red pepper flakes, rosemary, basil and oregano, and lemon zest – stir well and cover. Lower the heat to medium-low and let braise for 30 minutes.
I served mine over zucchini noodles for a healthy touch!!
This is a great weeknight meal, taking only about 40 minutes total to prepare and cook.
Questions! Did you chose your current profession, or was it chosen for you? What’s your dream job?
Have a great week, y’all!
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