Chicken with Green Olives

Name: Chicken with Green Olives
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Cuisine: Moroccan
Ingredients: 2 cups chicken stock, preferably homemade; Pinch of cayenne, or to taste; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 bay leaf; 1 tablespoon minced garlic; A few saffron threads or ½ teaspoon ground turmeric; A few saffron threads or ½ teaspoon ground turmeric; About 1 inch cinnamon stick or ¼ teaspoon ground; About 1 inch cinnamon stick or ¼ teaspoon ground; 2 teaspoons peeled and minced fresh ginger; 1 large onion, chopped; Salt and black pepper to taste; Salt and black pepper to taste; 3 to 4 pounds chicken leg-thigh pieces, each cut into 2 pieces, trimmed of excess fat; 2 tablespoons extra virgin olive oil; Chopped fresh cilantro leaves for garnish; 2 cups good-quality green olives, pitted; Fresh lemon juice to taste, at least 2 tablespoons

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You see this dish made with a lot of liquid, the chicken simmered until tender, and you see it with the chicken sautéed and crisp, the liquid minimal. I opt for the second version, which I like very much.

Ingredients

2 tablespoons extra virgin olive oil
3 to 4 pounds chicken leg-thigh pieces, each cut into 2 pieces, trimmed of excess fat

Africa
Morocco
Main course
Dinner
Summer
Gluten-free
Mediterranean

Method

Put the oil in a deep skillet or flameproof casserole, preferably nonstick, over medium-high heat. 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. Transfer the chicken to a plate and pour off all but 2 tables