Chicken with Olives

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

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2In a wide pan or casserole dish, sauté the sliced onions in ¼ cup of mild olive oil until golden, remove and set aside
3. 3Add 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. 4Bring 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. 5Add 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. 6Taste and adjust the seasoning if necessary. Garnish with a final sprinkle of parsley and a squeeze of lemon
7. 7Serve with rice, couscous or flatbreads.