Chicken with Olives
A great light meal for hot days, combining simple chicken with the most typical Mediterranean herbs.
1 1/2 kg chicken, cut into portions
4 tbsp. olive οίl
2 tbsp. (30 gr.) butter
2 onions, finely chopped
2 cloves garlic, slivered
1/2 tsp. ground turmeric
1/3 tsp. ground cumin
1/3 tsp. ground ginger
pinch of cayenne pepper
2 cups chicken stock
juice of Ι lemon
1 pickled lemon
sprigs of coriander or parsley
In saucepan of fresh water, bring olives to boil.
Discard water; add fresh water and bring to boil again. Repeat.
Remove stones. Wash and season chicken.
In olive oil, saute onions with garlic.
Add spices, stir; add chicken. Brown lightly, then add stock, lemon juice, salt, and pepper.
Simmer covered over low heat for Ι hour. Add water if needed.
Add pickled lemon and olives.
Simmer until meat is falls off bone and the sauce has thickened slightly.
Serve hoc gamish with coriander or parsley.