This is the first Paleo recipe I ever made and it's definitely one of my favorites. It is a bit time-consuming as far as prep and cook time goes, but the resulting flavors are absolutely delicious. As always, the lemon ends up being my favorite part of the dish. The only drawback to this recipe is that it doesn't make enough food to last more than a few days (for one person) because the chicken thighs are so small. I would recommend serving this dish along with a simple veggie side since the dish is very fat/protein-heavy. I originally found this recipe at Paleo Leap.
Equipment:
oven-proof 12-inch skillet with lid
large chef's knife
Ingredients:
1/4 cup cooking oil (I use clarified butter/ghee)
1/2 lb. black olives (kalamata), cut in half
10 bone-in, skin-on chicken drumsticks
3 cups onions, sliced thin
30 (that's right, 30) cloves of garlic, creamed*
1/2 cup lemon juice
2 lemons, thickly sliced
1.5 cups chicken stock**
1 bunch of thyme leaves, picked from stems
salt and pepper to taste
*how to cream garlic: mince all of the garlic, then sprinkle liberally with salt; take flat side of chef's knife and slowly drag it across pile of minced garlic; repeat until you see garlic start to break down into a paste
**half chicken broth/half water is what I use for "chicken stock"
Directions
1. Preheat oven to 350°
2. Add cooking oil to pan and brown chicken drumsticks on both sides. Remove chicken from pan and set aside.
3. Add onions to pan and scrape up browned chicken bits from the bottom of the pan. Cook until onions are soft (about 3 minutes).
4. Add garlic and cook until fragrant (about a minute). Season with salt and pepper.
5. Add chicken stock, thyme, lemon juice and drumsticks to the onions and garlic.
6. Bring to a simmer, cover pan and put in oven for 20 minutes.
7. Remove pan from oven and add olives and lemon slices. Bake uncovered for another 15 to 20 minutes.
Enjoy!
