Easy Moroccan Sheet Pan Chicken With Olives
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PREP TIME: 10min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 3g||15%|
|Total Carbs 36g||12%|
|Dietary Fiber 0g||0%|
|Vitamin A 25%|
|Vitamin C 50%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup all-purpose flour
3 tbsp. olive oil
8 oz. cremini mushrooms, quartered
1 medium green pepper, sliced
1 medium onion, sliced
1 jar (24-ounce) chunky spaghetti sauce
Season the chicken thighs with salt and pepper. Dredge in the flour and pat to removes the excess.
In a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté until brown all over, about 5 minutes per side. Transfer the chicken to a plate and set aside.
In the same skillet, add the mushrooms and sauté until browned, stirring occasionally, 2 to 3 minutes. Add the peppers and onions, and sauté for 2 to 3 minutes. Add the spaghetti sauce and mix well. Add back the chicken (with any juices). Simmer over medium-low heat until the chicken is cooked through, about 20 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Transfer the chicken to a platter. Spoon the sauce over the chicken and serve. Chicken Cacciatore can be served with polenta, pasta, mashed potatoes or on its own with Italian bread!
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