Chicken with Green Olives Recipe

Name: Chicken with Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 3 to 4 pounds chicken leg-thigh pieces, each cut into 2 pieces, trimmed of excess fat; Salt and black pepper to taste; 1 large onion, chopped; 2 teaspoons peeled and minced fresh ginger; About 1 inch cinnamon stick or 1/4 teaspoon ground; A few saffron threads or 1/2 teaspoon ground turmeric; 1 tablespoon minced garlic; 1 bay leaf; 1 teaspoon ground cumin; 1 teaspoon paprika; Pinch of cayenne, or to taste; 2 cups chicken stock, preferably homemade (page 160); 2 cups good-quality green olives, pitted; Fresh lemon juice to taste, at least 2 tablespoons; Chopped fresh cilantro leaves for garnish

Servings: persons

2 tablespoons extra virgin olive oil
3 to 4 pounds chicken leg-thigh pieces, each cut into 2 pieces, trimmed of excess fat
Salt and black pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced fresh ginger
About 1 inch cinnamon stick or 1/4 teaspoon ground
A few saffron threads or 1/2 teaspoon ground turmeric
1 tablespoon minced garlic
1 bay leaf
1 teaspoon ground cumin
1 teaspoon paprika
Pinch of cayenne, or to taste
2 cups chicken stock, preferably homemade (page 160)
2 cups good-quality green olives, pitted
Fresh lemon juice to taste, at least 2 tablespoons
Chopped fresh cilantro leaves for garnish

1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, over medium-high heat.
2
After a minute or so, when the oil is hot, add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes.
3
Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat.
4
Reduce the heat to medium, and add the onion, ginger, 1/2 teaspoon or more pepper, the cinnamon, saffron, garlic, bay leaf, cumin, paprika, cayenne, and some salt and cook, stirring occasionally, for about 5 minutes, until the onion softens.
5
Add the stock and raise the heat to medium-high.
6
Return the chicken to the pan, skin side up, and cook at a lively simmer while you prepare the olives.
7
Put the olives in a small saucepan and cover with water; bring to a boil, drain, and repeat.
8
Add the drained olives to the chicken.
9
Cook until the chicken is done, about 15 minutes from the time you returned it to the pan.
10
Add lemon juice, then taste and adjust the seasoningits unlikely, but not impossible, that the mixture will need some salt.
11
Garnish and serve.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 3 to 4 pounds chicken leg-thigh pieces, each cut into 2 pieces, trimmed of excess fat, Salt and black pepper to taste, 1 large onion, chopped, and more.

Yes, Chicken with Green Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Green Olives

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