So, I was being chef Charlotte and decided to play a little game of “Chopped” in my kitchen. I had some cabbage in the fridge and wanted to put it to good use. This One-Pot Chicken Thigh Dinner is Flavor-packed, easy and with little to no cleanup time, this is the perfect weeknight dinner.
Now I know a lot of people don’t always know what to do with a head of cabbage. But, I’ve always viewed cabbage as a blank canvas. It is basically going to absorb whatever flavors you add to it. I remember cabbage was always a huge hit during Sunday dinners. Whenever grandma made it, she would switch it up. She would add carrots, collards, purple cabbage, smoked turkey or ham, anything that would amp up the flavor. I always admired her ability to make healthy eating so delicious yet easy to accomplish.
One Pan Chicken Thigh Dinner
GLUTEN-FREE II WHOLE30 II PALEO
I enjoy getting inspired by those memories of my grandmother in her kitchen. They push me to try new things and create different flavors especially in the middle of a Whole30. I know how easy it is to get uninspired and bored in the kitchen. Especially when you don’t enjoy it as much as I do. This is where I encourage you to draw from your memories. Whether from childhood or your favorite dinner date. Memories are a wonderful way to unlock your creative side.
Going through programs like the Whole30 has truly pushed me to be more creative in the kitchen. I don’t think of the Whole30 rules as “limitations”. I embrace them as a challenge to try new flavors, ingredients, and ways of cooking. This dish is truly an example of working with what you have. But, by drawing from my memories of Sunday dinners at my grandmother’s I was able to create something special. And that my friends, is why I love being in my kitchen.
For a heartier meal, pair this dish with Lemon-Garlic Mini Hasselback Sweet Potatoes.
One Pan Chicken Thigh Dinner
- 1/2 tsp salt
- 1/4 tsp. turmeric powder
- 1 tsp. Herbs De Provence
- 1/2 tsp. paprika
- 1/4 chili powder
- 2 tbsp. ghee
- 4 free range chicken
- 1 small green cabbage sliced
- 1 small onion sliced
- 2 garlic cloves finely minced
- salt and pepper
- 1/2 lb patty pan squash-or one large zucchini sliced
- 1/2 tsp. korean pepper flakes or crushed chili flakes
- 1 tbsp. tomato paste
- 1/4 cup bone broth
- 5 ounces compliant grilled or marinated olives-about 10 olives jar/canned olives work fine
- Preheat oven to 400 degrees F.
- First, get the spice mixture for the chicken ready. Add salt, turmeric, herbs de Provence, paprika, and chili powder to a small bowl and stir to combine. Now, trim the fat off the chicken thighs and pat them dry using a clean paper towel. Generously season the chicken thighs on both sides with the spice mixture.
- Now, heat 1 tablespoon of ghee in a large oven-safe skillet (anything between 10 and 12 inches will work) over high heat. Add chicken thighs (skin side down) and lower the heat to medium-high. Sear the chicken for approximately 5 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining tablespoon of ghee to the same pan and stir in cabbage, onions, and garlic. Season with salt and pepper and sauté over medium heat for 10 minutes or until cabbage has wilted down to about half. Now, toss in patty pan squash and continue to sauté for a few minutes. Once the squash is well incorporated with the rest of the vegetables, taste and season with more salt if necessary. Then, stir in pepper flakes and tomato paste. Continue to sauté for approximately 3 minutes to cook the tomato paste. Now add bone broth and olives and stir to combine. Then, return the chicken thighs to the skillet by gently nestling them in the vegetable mixture. Transfer the skillet to the oven and roast for 30 minutes or until an instant thermometer inserted into the thickest part of the chicken thighs read 165 degrees F or higher.
- Serve dish by itself, or with potatoes or cauliflower rice for a heartier meal.