Level of Difficulty: medium
Servings Prep Time
2people 1hr 20 mins
Servings Prep Time
2people 1hr 20 mins
  • 5pcs Spanish Black Olives
  • 5pcs (each pc 40 gms) Chicken Thighs, boneless
  • ¼cup Olive Oil
  • 5pcs Whole Roasted Garlic cloves
  • 5pcs Cherry Tomatoes
  • 5pcs Spanish Green Olives
  • 5pcs Star Anise
  • 5pcs Whole Dry Red Chilies
  • 1tbspn Sumac Powder
  • fewsprings Rosemary
  • 5 to 6leaves Basil, broken with hand
  • 1tbspn Red Wine Vinegar
  • fewsprings Parsley
  • Coarse Sea Salt
  1. Marinate the chicken with Sumac, Olive oil and Sea Salt. Refrigerate in the fridge for an hour.
  2. In a Cast Iron pan heat oil, add rosemary sprigs, seer the Chicken thighs on both sides. Add star anise, baby onions, cherry tomatoes, green olives, black olives, whole roasted garlic cloves, whole red chilies, torn basil and cook for a minute. Season with sea salt and pepper.
  3. Add a dash of red wine vinegar to the pan to deglaze all the flavors from the pan.
  4. Garnish with fresh parsley leaves and serve in the cast iron pan itself.

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