Frango com azeitonas

Ingredientes

• 5-6 boneless chicken thighs (approx 600g)
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 1/2 teaspoon 7 spice
• 1/2 teaspoon ras el hanout spices
• 1/2 teaspoon paprika
• 1/2 teaspoon sumac
• 1/2 teaspoon salt
• 1 lemon (juiced)
• drizzle mild olive oil
• 2 onions (sliced)
• handful of olives (1/2 cup)
• 2 cloves garlic (finely chopped)
• 1/2 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)

Modo de preparo

1. 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. 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. 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. 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. 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. 6

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

7. 7

   Serve with rice, couscous or flatbreads.