Chicken Thighs with Eggplant and Olives over Pasta
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Chicken Thighs with Eggplant and Olives over Pasta
Jamie Geller Introduces her recipe for Chicken Thighs with Eggplant and Olives over Pasta
Times
- Prep Time : 10 minutes min
- Cook Time : 6 hours min
- Ready Time : 16 min
Servings
4
Ingredients
- 4 boneless chicken thighs (1 1/2 lbs)
- kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 4 cups jarred pasta sauce
- 1 cup sliced Spanish olives
- 2 teaspoons onion powder
- 2 teaspoons red pepper flakes
- 1 Teaspoon garlic powder
- 2 small eggplants cut into 1-inch cubes (about 4 cups)
- 4 tablespoons chopped fresh parsley
- 1 pound rigatoni
Directions
- Season chicken with salt and pepper. Heat oil in a large sauté pan over medium high heat. Brown chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer thighs to slow cooker and cover with sauce, olives, onion powder, red pepper and garlic powder. Cook on low for 5 hours. Add eggplant and cook 1 more hour.
- About 15 minutes before chicken is done, cook pasta according to package directions and drain well. After 6 hours remove chicken from slow cooker and set aside. Stir in parsley and cooked pasta. Distribute between 4 serving bowls and top each with a chicken thigh.
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About Jamie Geller
comments
One Response to Chicken Thighs with Eggplant and Olives over Pasta
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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My family likes chicken thighs and I will be trying this recipe. Though I think you could change the sauce but at first I follow the receipe.
Laraine
P.S. I bought the first Quick & Kosher for my daughter and she loves it. It a great book for a beginner and even long time cooks.