Chicken with Green Olives
This classic recipe was adapted from 'The Best Recipes in the World', by Mark Bittman Broadway Books, 2005.
3 to 4 pounds chicken leg-thigh combination pieces
1 1/2 teaspoons salt - divided use
1/4 teaspoon black pepper
2 tablespoons olive oil
1 onion, chopped
2 teaspoons gingerroot, peeled and minced
1/4 teaspoon ground cinnamon
1/2 teaspoon dried turmeric
1 tablespoon garlic, minced
1 bay leaf
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 cups canned chicken stock
2 cups green olives, pitted and halved
2 tablespoons lemon juice
2 tablespoons cilantro, chopped
Hot cooked rice for accompaniment
- Sprinkle chicken pieces with one-half teaspoon salt and the pepper.
- In large deep skillet over medium-high heat, warm olive oil. 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, gingerroot, 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 over rice.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.