Posts Tagged ‘best fast meals’




I first made this dish a few months ago, at the end of a day that had gotten away from me. I knew there were six or so chicken thighs tucked in the meat drawer of the refrigerator, which I had planned to whip up into some Middle Eastern dish. However, I was out of time, and recognized I was short a few ingredients for some of my favorite Ottolenghi dishes.

I’m a big fan of skillet dishes and just about anything braised, so mustering up a last bit of inspiration, I threw this together in about 30 minutes, and we all declared it delicious. Because I love simple, easy to prepare meals, I loved this dish even more for its remarkable flavor given it’s incredible simplicity.

We ate ours with a simple side salad, but you could also serve it over mashed potato, mashed cauliflower, rice or a little pasta.



6 chicken thighs, bone in and skin on (about 2 lbs)

1 medium onion, peeled and thinly sliced

1 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1 14-oz can diced tomatoes

1 14-oz can artichoke hearts

1-2 tbsp capers plus a little juice

sea salt

fresh-ground pepper

1-2 tbsp fresh parsley chopped, optional




Heat a large skillet over medium heat. Dry the chicken thighs with a paper towel, season liberally with salt and pepper, and set skin side down in the skillet. Brown on both sides, about 6-8 minutes total. Use tongs to remove the thighs onto a plate or bowl. Set aside.

Drain the chicken fat into a small bowl (never pour down your drain!). Add in the olive oil and onion and cook, stirring frequently, under the onion softens and begins to color. Add in the spices and garlic, and cook 2-3 minutes more. Return the chicken thighs to the pan, skin side up. Add in the tomatoes, artichoke hearts, capers and caper juice and stir a little to combine (without covering the chicken). Bring to a boil, cover and simmer for 20-25 minutes until the chicken thighs are cooked through and the tomatoes and onion have started to break down.

If you eat chicken skin, as I do, and you like yours super crispy, as I do, you can place the skillet uncovered under the broiler for a few minutes just before serving. Garnish with chopped parsley if desired, and a few grinds of fresh pepper.

Happy eating!






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chick pomo closeCraving something pizza-y but don’t want all the bread (crust)? I’m calling this super easy to prepare dish “caprese stuffed chicken” after the now classic salad made of sliced tomatoes, fresh mozzarella and fresh torn basil.

This recipe has been in my recipe folder since my days in London–more than half a decade ago! It had gotten tucked behind some other chicken recipe and I completely forgot about it. I stumbled upon it recently as I was resorting and refiling recipes, and made it last week. It’s fast, easy and delicious! The trickiest part is securing the cut chicken breast once you’ve stuffed all the other ingredients inside. I used a toothpick, which worked fine, but get creative–you might find a better way.

chick pomo abovechick pomo tomatoes


2 chicken breasts

8 cherry vine tomatoes, sliced

8 thin slices mozzarella cheese

A handful of fresh basil leaves

Extra-virgin olive oil

Sea salt

Fresh-ground pepper



Preheat oven to 400F.

Using a sharp knife, cut a horizontal slit in each chicken breast to make a pocket. Make it deep enough you can stuff in all the other ingredients. Salt and pepper the chicken breast on all sides, including in the pocket you just cut. Stuff the slices of cheese, fresh-torn basil leaves and tomatoes inside the pocket and close. Secure with toothpicks. Drizzle the chicken with olive oil.

chick pomo rawchick pomo cookIn a medium-size skillet (preferably cast iron!), brown the chicken breasts on both sides, about 5 minutes each side. After browning, place the skillet in the oven for 15-20 minutes. Serve with a side salad or grilled vegetables.

Serves 2.




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