Chicken with Olives

Preparation info
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By Claudia Roden

Published 1986

  • About

This excellent Middle Eastern dish is a particularly Moroccan speciality.


  • 1 large roasting chicken
  • 2 tablespoons oil
  • 2 onions, sliced


Heat the oil in a large saucepan. Add onion slices, sprinkle with salt, pepper, ginger and paprika, then add about 1 teacup water very gradually, stirring vigorously, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for ½ hour longer.

Stone the olives. Put them