Chicken Thighs With Tomatoes, Olives and Capers Recipe
This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.
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Ingredients
- 8 boneless skinless chicken thighs
- 1 teaspoon olive oil
- 1/4 teaspoon oregano (Greek, if possible)
- 4 teaspoons minced garlic
- 1/2 teaspoon pepper
- 3/4 cup chopped fresh parsley
- 1/3 cup chopped pitted kalamata olive
- 2 teaspoons capers
- 22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)
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