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Chicken with lemon and olives
Chicken with lemon and olives
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in irresistible aromatic chicken and fluffy couscous for dinner.
Ingredients:
  • 75g (1/2 cup) plain flour
  • Salt & ground black pepper
  • 1 kg chicken pieces
  • 2 red onions, cut into wedges
  • 3 garlic cloves, crushed
  • 125mls (1/2 cup) dry white wine
  • 625mls (2 1/2 cups) chicken style liquid stock
  • 2 lemons, sliced, deseeded
  • 150g (1 cup) whole green olives
  • 125.00 ml chopped mixed herbs (fresh mint and Continental parsley)
  • 285g (1 1/2 cups) couscous
  • 500mls (2 cups) boiling extra chicken style liquid stock or water
Instructions:
  • Place the plain flour in a plastic bag and generously season with salt and pepper. Add the chicken pieces in batches and shake vigorously until lightly coated. Discard any extra flour.
  • Warm up 1 tablespoon of olive oil in a frying pan over medium heat. Cook the chicken pieces for 1-2 minutes until they are golden brown all around. Take the chicken out of the pan.
  • Heat the remaining oil in a large saucepan. Cook the onions until soft, then stir in the garlic for 1 minute. Pour in the wine and bring to a boil, simmer uncovered for 2 minutes until slightly reduced.
  • Combine the chicken pieces and stock in a pot, bring to a boil. Lower the heat to medium-low and simmer for 20 minutes without a lid. Toss in the lemon slices and olives, continue simmering uncovered for another 15-20 minutes until the chicken is tender and almost falling off the bone. Season with salt and pepper, then mix in the chopped mint and parsley.
  • Place the couscous in a heat-resistant bowl, then pour boiling stock or water over it while stirring. Cover and let it stand for 5 minutes until all liquid is absorbed. Fluff the grains with a fork, season with salt and pepper, and transfer to serving dishes. Top with the chicken with lemon and olives before serving promptly.

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