Creator of Tall Hungry Girl

Meet Tahira Hayes, Founder of Tall Hungry Girl.

I’m a communications specialist by day and freelance writer, columnist and content strategist by night.

Tall Hungry Girl (or Boy—I haven’t forgotten about the men) is not just a playful slogan, but also a way of living. It means to stay hungry for life and actively and tenaciously pursue new experiences through travel, food, and healthy living.

I’m constantly looking for ways to learn, grow and share that knowledge with others in the process. This site is my platform for doing just that.

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Chicken Nicoise Stew

Chicken Nicoise Stew



  • Around 10 boneless chicken thighs (or however many will fit in your large cast iron pan) - season each piece with salt and pepper.

  • 20 or so nicoise olives, more if you like olives a lot (I can never find nicoise olives, so I use kalamata which sort of negates the name of the recipe, use your best judgement)

  • 28 oz. diced tomatoes - I prefer organic and fire roasted

  • 6-8 garlic cloves, minced. If cloves are small, I’ll usually chop more.

  • 1 1/2 cups of chicken stock - decrease or increase depending on how much room there is for it in the pan. I prefer to add less chicken stock but if you want a more stew like consistency, add more.

  • 2 tbsp. fresh rosemary, minced

  • 2 tbsp. fresh thyme, minced

  • 2 tbsp fresh parsley, minced

  • 2 tbsp. fresh basil, minced (optional, does add a more diverse herb flavor)

  • Olive oil

  • Salt

  • Pepper

  • Large cast iron pan


  1. Heat your oven to 325 degrees.

  2. Heat cast iron pan, add olive oil or chosen cooking oil (bacon fat adds a REALLY nice flavor, but isn’t the healthiest)

  3. Add garlic and chicken thighs to pan

  4. Cook chicken thighs for a few minutes on each side until slightly brown - be sure to not burn your garlic.

  5. Add the tomatoes, olives, rosemary and thyme to pan, let stew for a few minutes, and then add chicken stock

  6. Cook in oven, covered for one hour

  7. Remove from oven, cook uncovered for another hour

  8. After removing pan from oven, I generally taste to see if I need to add anymore salt and pepper - I usually do add more, but am always fearful of "over salting” my dishes.

  9. Top with fresh parsley (and fresh basil, optional)


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