Coriander Chicken

People have a love/hate relationship with coriander, to those who love it is magical to those who hate it is catastrophic; the result being that  it is sure to create a dish with a lasting impression!

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  • 1 small chicken, cut into pieces or 4 - 6 boneless breasts and/or thighs of chicken
  • 1 tbs butter
  • 4 tbsp olive oil
  • 4 large cloves of garlic,minced
  • 1 tsp turmeric or saffron
  • salt and pepper to taste
  • sprig of fresh coriander leaves, or 2 tsp. ground coriander,finely chopped
  • 1/4 lb. purple olives, pitted (Greek or Italian)
  • 1 lemon, sliced


Brown the chicken in butter and oil in a large, heavy skillet over moderate heat.

Add the garlic cloves, spices, and coriander .

Cook for about 10 minutes, turning the chicken pieces occasionally to distribute the sauce evenly.

Stir in enough water to cover, about 1 cup, and simmer over low heat, adding more water if necessary until the chicken is tender.

Add olives and lemon and cook over a somewhat lower heat for 8-10 more minutes, or until sauce is reduced.

Serve over rice or couscous.


It is more advisable to buy the chicken breast from a butcher who you trust rather than buying the pre-packaged ones whose origin and rearing condition is unknown to you.
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