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Crispy Chicken and Beets

This easy Mediterranean dish is hearty and full of flavor. Also safe for the candida cleanse!
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Course Main Course
Cuisine Mediterranean

Equipment

  • cast iron skillet

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 7 cloves garlic peeled and left whole
  • 6 bone in, skin on chicken thighs can use boneless if preferred
  • lemon zest from 1 lemon
  • 1 cup chopped beets precooked can be found at Whole Foods or Costco
  • 1 tbsp capers
  • 1/3 cup kalamata olives pitted
  • juice from 1 lemon
  • salt, pepper, granulated garlic

Instructions
 

  • Heat up a large cast iron skillet over medium to high heat. Pour olive oil in the skillet and wait for it to get hot. Once it's heated up, add the onions and garlic to the pan. Allow them to brown a little before adding the chicken.
  • Season the chicken liberally with salt, pepper and granulated garlic on all sides. Place the thighs skin down into the hot skillet. Do not move the chicken thighs for several minutes. You want a nice crispy crust to form. After about five minutes in the hot pan, check your chicken skins. If they are crispy, you can flip them. If not, continue cooking until they have a nice crispy skin.
  • Once the skins are crispy, and you've flipped your chicken thighs you can add the lemon zest, the chopped up beets, capers and kalamata olives to the skillet as well. Reduce heat. Allow to simmer for a couple of minutes until chicken is cooked through
  • After the chicken is done and the veggies are tender, juice a lemon on top of the whole dish and serve!
Keyword Candida Cleanse Friendly, Dairy Free, Egg Free, Gluten Free, Nightshade Free, No Added Sugar, Paleo