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

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

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

Preparation

  1. 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.
  2. 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.