Meditterranean Pulled Chicken Thighs

• 6-8 chicken thighs
• 8-10 Oil cured olives
• 2 Limes
• 2 Lemons
• 4-6 Cloves garlic
• Fresh Sage
• SEA SALT
• GROUND BLACK PEPPER
• GOOD OLIVE OIL
• 1 PKG CRUMLED FETA
• 1/2 CUPRED ONION
• 1 CUP SML/MED TOMATOES 1/4ED
• 3/4 CUPCUCUMBERS SLICED AND 1/4ED
• 8-12CALAMATRA OLIVES
• YOUR CHOICE VINEGAR

1. PRE HEAT OVEN TO 200 DEGREES
2. COAT BAKING DISH WITH OLIVE OIL
3. SALT AND PEPPER THIGHS LIGHTLY ON BOTH SIDES ADD TO DISH
4. ADD OLIVES
5. ADD TWO PRESSED CLOVES OF GARLIC AND 4 SHUCKED WHOLE CLOVES
6. ADD ZEST OF ONE LIME AND ONE LEMON
7. 1/4 AND SQUEEZE ONE LIME AND ONE LEMON IN TO DISH LEAVE SQUEEZED LEMONS AND LIMES IN DISH TO BAKE
8. ADD SAGE ONE FULL LEAF ON TOP OF EACH THIGH AND THE SAME AMOUNT TO THE DISH
9. BAKE FOR 45 MINUTES TURN OVER AND BAKE 45 MINUTES OR UNTIL DONE
10. REMOVE FROM OVEN AND PULL MEAT FROM BONE AND SHRED
11. RETURN SHREDDED MEAT TO BAKING DISH ADD RED ONION, TOMATOES ,CALAMATRA OLIVES, FETA AND CUCUMBERS.
12. OLIVE OIL AND VINEGAR TO TASTE
13. TOSS AND SERVE WITH A FLAT BREAD

chicken, olives, lemons, garlic, fresh sage, salt, ground black pepper, olive oil, feta, cupred onion, tomatoes, olives, choice

Taken from www.epicurious.com/recipes/member/views/meditterranean-pulled-chicken-thighs-50069240 (may not work)