This is a simple dish for those on-the-go nights, or just when you're too tired to do too much in the kitchen. Don't let the green olives put you off! I had no idea they could be so good until I tried this. All my kiddoes down to the 3 yr old love them in this dish. Add a salad and you're good to go.
2-3 lbs chicken thighs, skins removed
cold pressed olive oil
1-28 oz. can whole tomatoes (gf)
1-4 oz. jar manzanilla (green) olives (gf)
4-6 cloves garlic, diced
1 tsp. honey
1 tsp. unrefined sea salt
1 tsp. dried basil
1 tbsp. tapioca, potato, or arrowroot, or corn starch
1 lb. gluten free pasta (we like Trader Joes and Tinkyada)
Put a large pot of water on to boil (lidded saves both time and energy).
Cook pasta according to directions.
In a large lidded skillet, drizzle a bit of olive oil and brown chicken thighs for 5 minutes on each side.
Add the tomatoes, olives, garlic, honey, salt, and basil.
Simmer with lid on at medium-low heat for 20 minutes or until thighs are no longer pink and juices run clear.
Stir occasionally and break up the tomatoes a bit.
Add starch to a bit of water; add slurry to skillet and allow to thicken slightly.
Serve over pasta.