Recipes from Pilgrim's Kitchen

Printer Friendly Version 

Chicken with Green Olives

Chicken with Green Olives
Adapted from “The Best Recipes in the World,” by Mark Bittman Broadway Books, 2005

Ingredients: 3-4 pounds chicken leg-thigh combination pieces 1 1/2 tsps salt, divided 1/4 tsp black pepper 2 TBLS olive oil 1 onion, chopped 2 tsps ginger, peeled and minced 1/4 tsp ground cinnamon 1/2 tsp dried turmeric 1 TBLS garlic, minced 1 bay leaf 1 tsp ground cumin 1 tsp paprika 1/4 tsp cayenne pepper 2 cups canned chicken stock 2 cups green olives, pitted and halved 2 TBLS lemon juice 2 TBLS cilantro, chopped Directions: In large deep skillet over medium-high heat, warm olive oil. Sprinkle chicken pieces with one-half teaspoon salt and the pepper. Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes. Reduce heat to medium and remove chicken to a plate. To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika and cayenne pepper. Cook together, stirring occasionally, until onion softens, about 5 minutes. Add remaining teaspoon of salt and stir well. Add chicken stock; raise heat to medium-high temperature and return chicken to pan, skin-side up. Continue cooking at low simmer. While chicken is cooking, prepare olives by covering them with water in a small saucepan. Bring to boil over high heat; drain water and repeat. Add drained olives to chicken cooking on stove. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan. Add lemon juice and stir well. Add cilantro and stir. Serve immediately. Serves 4