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Chicken with Olives

Boneless chicken thighs in a parsley, lemon, garlic sauce with olives

Course Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Dinner Party, Slow cooking, Weeknight Dinner
Total Time 1 hour 10 minutes
Servings 5
Author Zaatar and Zaytoun

Ingredients

For the marinade

  • 5-6 boneless chicken thighs approx 600g
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon coriander
  • ¼ teaspoon black pepper
  • ½ teaspoon 7 spice
  • ½ teaspoon ras el hanout spices
  • ½ teaspoon paprika
  • ½ teaspoon sumac
  • ½ teaspoon salt
  • 1 lemon juiced
  • drizzle mild olive oil

Other ingredients

  • 2 onions sliced
  • handful of olives ½ cup
  • 2 cloves garlic finely chopped
  • ½ yellow bell pepper finely chopped
  • small handful parsley finely chopped
  • 1 cup chicken stock (or boiling water)
  • 2 potatoes chopped 1 inch wide
  • salt to taste
  • 1 lemon juiced

Instructions

  1. In a bowl, marinade the chicken by adding all the spices, juice of 1 lemon, drizzle of mild olive oil, good pinch of salt (approx ½ teaspoon) and leave to marinade for at least 4 hours, ideally overnight.
  2. In a wide pan or casserole dish, sauté the sliced onions in ¼ cup of mild olive oil until golden, remove and set aside

  3. Add the chicken thighs and sear the outsides for around five minutes until browned, then add the onions back in along with the chicken stock, juice of a lemon, approx ½ teaspoon of salt, bell pepper, garlic and parsley.

  4. Bring to a boil then add the olives and simmer on a low heat for half an hour. Preheat the oven to 180C (around 350F)

  5. Add potatoes chopped into 1 inch pieces to the sauce and finish off the chicken another half an hour in the oven until the top is crispy and the potatoes well done.

  6. Taste and adjust the seasoning if necessary. Garnish with a final sprinkle of parsley and a squeeze of lemon

  7. Serve with rice, couscous or flatbreads.

Recipe Notes

You can use any cut of chicken, although if you use breast reduce the cooking time by 15 minutes