INGREDIENTS
8
boneless, skinless chicken thighs, trimmed
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
ground pepper
2 1/2 tsp
olive oil, divided
1/2
onion, chopped
3
carrots, cut into half-circles
3
garlic cloves, minced
1 28 ounce can
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1 cup
water
1 cup
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1/4 cup
minced flat-leaf parsley
5
basil leaves, thinly sliced