Castilian Braised Chicken

• From: California Olive Board

Ingredients

• 2 tsp olive oil

• 4 whole chicken legs, thighs attached

• salt and ground black pepper to taste

• 1 (10 oz.) yellow onion, sliced

• 1 (12 oz.) eggplant, diced (1 1/2-inch)

• 1 (8 oz.) green bell pepper, diced (1-inch)

• 4 medium carrots, peeled and coarsely chopped

• 2 tsp crushed cumin seed

• 1 tsp ground paprika

• 1 1/2 cups low sodium chicken broth

• 1 cup canned, diced tomatoes

• 1 cup olives, whole, pitted

• 1/2 cup white wine

• 2 Tbs toasted pine nuts

This Spanish-inspired chicken is perfect for a simple, but tasty weeknight meal.

Directions

• Heat oil in a large ovenproof sauté pan or baking dish over medium-high heat. Add chicken legs, skin side down, season with salt and pepper and brown for 5 minutes. Transfer to a clean plate and set aside. Stir in onions, eggplant, peppers and carrots and sauté for 5-6 minutes. Sprinkle with cumin and paprika and cook for 1 more minute. Pour in chicken broth, tomatoes, olives and wine and bring to a boil. Return chicken to pan and bake in a 400°F oven for 1 hour. Garnish with toasted pine nuts before serving.