Chicken Thighs Braised with Lemons, Olives and Chickpeas

This recipe shouts (whispers?) comfort. It may seem strange to include whole slices of lemon, skin and all, but trust me. The rind becomes soft and adds a bitter note that's countered by the sweet honey and savory olives.


  • 2 tablespoons all-purpose flour
  • sea salt and freshly ground black pepper, to taste
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil, divided
  • 6 cloves garlic, smashed
  • ½ cup onion, sliced
  • ¼ teaspoon ground allspice
  • 1 bay leaf
  • ¼ cup white wine vinegar
  • 2 tablespoons honey
  • ½ cup chicken stock
  • 2 cups cooked chickpeas
  • 1 lemon, thinly sliced and seeds removed
  • ¼ cup oil-cured black olives, pitted and halved


  • Sprinkle flour and a generous pinch of salt and pepper on chicken thighs. Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven, and sear 3 pieces of chicken on both sides for a total of 8 minutes. Transfer to a plate, and repeat with remaining oil and chicken.
  • Add garlic, onions, allspice and bay leaf to the pan, and saute for 4 minutes, until onions soften. Pour in the vinegar and honey, and scrape up any bits stuck to the bottom of the pan.
  • Pour in the chicken stock, and add the chickpeas, lemons, and another sprinkle of salt and pepper, tossing to coat. Nestle chicken back into the pan, and bring to a simmer. Then lower heat, cover, and simmer for 30 minutes. Add olives and simmer, covered, for another 15 minutes.
Servings: 6
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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