Meghan, Duchess of Sussex, may have discontinued The Tig after becoming a royal, but oh boy, do The Tig archives have some splendid recipes. Meghan’s crispy chicken stew recipe is one of the standout meals from her vast catalog of recipes, and she called it a “crave-worthy dish” that not only left you wanting more but also came packed with nutrients.
If you love Greek flavors and are looking for something healthy but decadent to make for dinner tonight, look no further than Markle’s crispy chicken stew.
Will Meghan Markle relaunch The Tig?
Before Meghan started dating Prince Harry, Duke of Sussex, she was an actor, philanthropist, and lifestyle blogger. She was one of the stars of Suits, and in her downtime, she ran The Tig, which was packed with recipes, stories of her travel experiences, and updates on what she was enjoying in her life in general.
On top of the lifestyle blogging, Meghan also interviewed celebrities like her good pals Serena Williams and Priyanka Chopra, Yara Shahidi, and more.
The Duchess had to shutter the blog in April 2017, around the same time she and Prince Harry went public with their relationship. The posts have since been archived.
Now that she and Harry are no longer senior royals, fans are hopeful the former actor could bring The Tig back. She and Harry have landed a slew of lucrative content creation deals since leaving the royal family, though, like their Archewell Audio Spotify podcast, their Netflix deal, and more.
They’re poised to become a billion-dollar brand, so she might not need to bring back The Tig. Meghan and Harry are also expecting another baby, so the blog might not make it to their list of priorities.
Meghan Markle’s crispy chicken stew recipe ingredients
But that surely doesn’t mean fans can’t enjoy the slew of tasty recipes she shared! Published on The Tig in 2016, Meghan said this recipe took meals back to basics. She wrote:
“When looking at the endless fads and diet trends, and of-the-moment dining delights meant to dazzle, it’s sometimes nice to get back to basics – to the bare bones, shall we say. Kate and Ryan Harvey do just that in The Bare Bones Broth Cookbook, a certifiable food bible of dishes that please every palate and stem from good old-fashioned broth. Beyond the rich flavor that comes from real bone broth, ‘the collagen, bone, skin, marrow, and fat that is extracted when animal bones simmer in water for hours (or days) are the building blocks of life, containing proteins that help to combat inflammation; boost immunity; strengthen bones; improve hair, skin, and nails; and help a host of digestive issues by promoting optimum gut health.’ In that case, sign us up! And when you’re talking about crave-worthy dishes such as this crispy chicken stew – whoa Nelly, you may bring us back to basics (and keep us there) for a long time coming.”
Here’s everything you’ll need for this recipe.
- 1 tablespoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons ghee or olive oil
- 1/2 red onion, peeled and chopped
- 2 garlic cloves, minced
- 1/4 cup capers with brine
- 1/2 lemon, thinly sliced
- 1/4 cup white wine
- 3 cups chicken bone broth
- 2 cups canned artichoke hearts
- 1 cup kalamata olives
- 1 1/2 teaspoon chopped fresh oregano
Meghan Markle’s crispy chicken stew recipe instructions
To start, combine the granulated garlic, 1/2 teaspoon of salt, and dried oregano in a large bowl. Add the chicken thighs and rub the seasoning all over until the thighs are evenly coated. Set aside, or cover and refrigerate to marinate for 2 to 24 hours. (The longer it marinates, the deeper the flavor, so make the best choice for your appetite.)
To start cooking the chicken, heat the ghee or olive oil in a cast-iron skillet/sauté pan over medium heat. Use paper towels to pat the chicken dry, and place the meat skin-side down in the hot pan. Be sure to space them out evenly, and cook for 6 to 8 minutes until the skin starts to brown. Next, flip the thighs and repeat this last step for 5 minutes. Remove from the pan and set aside.
Add the onion, garlic, capers, and the other 1/2 teaspoon of salt, and cook for 5 minutes. Stir occasionally, and then add the lemon slices. Add the white wine to deglaze your pan, and stir to loosen browned bits. Bring all of this to a simmer and cook for 5 minutes.
Now, add the chicken bone broth, return the chicken to the pan, and bring to a simmer. Let this simmer for 10 minutes, and then add the artichoke hearts and olives. Continue simmering for 10 more minutes.
For the last steps, remove the chicken thighs and pull the meat from the bones. Roughly chop, add the meat back to the pan, and stir. Serve in bowls and garnish with the fresh oregano, and you’re ready to indulge.
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