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Chicken with olives & lemon
Chicken with olives & lemon
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cozy Middle Eastern casserole for fall weather.
Ingredients:
  • 6 chicken thigh fillets
  • 36.40 gm olive oil
  • 2 red onions
  • 2 cloves garlic
  • 3cm piece ginger
  • 400g small chat potatoes
  • 1 lemon
  • 1/4 tsp saffron threads
  • 1/4 tsp ground coriander
  • 0.63 gm ground cumin
  • 2 cinnamon quills
  • 750ml (3 cups) chicken style liquid stock
  • 150g Sicilian green olives
  • 100g blanched almonds or pine nuts
  • 1/2 bunch coriander
Instructions:
  • Cut each chicken thigh into 3 pieces. Heat oil in a casserole over medium heat. Add chicken and brown each side for 2 minutes. Peel and thinly slice onions, finely chop garlic, and ginger.
  • Put the chicken in a bowl and set it aside. Place the casserole back on the heat, then add onions, garlic, and ginger. Stir and cook for about 10 minutes until they are soft. While the onions are cooking, cut the potatoes in half and peel the lemon zest into thick strips.
  • Preheat the oven to 190C. Sprinkle spices over the onion mixture and sauté for 1 minute until aromatic. Add the chicken back to the pan along with the potatoes, zest, stock, and olives. Let it simmer for 10 minutes until the chicken is fully cooked and the potatoes are tender.
  • Spread the nuts evenly on a baking sheet and roast in the oven for 8 minutes.
  • Lift chicken out of the pan with a slotted spoon. Increase heat to high and simmer for 5 minutes until liquid reduces by 1/3. Add chicken back to the pan, then garnish with coriander leaves and almonds before serving.

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