Chicken with Olives

Ingredients

• 5–6 (approximately 600 g)boneless chicken thighs
• ¼ tspturmeric
• ¼ tspcumin
• ¼ tspcinnamon
• ¼ tspcoriander
• ¼ tspblack pepper
• ½ tsp7 spice
• ½ tspras el hanout
• ½ tsppaprika
• ½ tspsumac
• ½ tspsalt for the marinade
• 1lemon, juiced
• A drizzle for the marinade; 60 ml (¼ cup) for the onionsmild olive oil
• 2onions, sliced
• 120 ml (½ cup)olives
• 2 clovesgarlic, finely chopped
• ½yellow bell pepper, finely chopped
• A small handfulparsley, finely chopped
• 240 ml (1 cup)chicken stock or boiling water
• 2potatoes, cut into 2.5 cm pieces
• To tastesalt for the sauce
• 1lemon, juiced

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a bowl with all the spices, the juice of 1 lemon, a drizzle of mild olive oil and a good pinch of salt, approximately ½ teaspoon. Leave to marinate for at least 4 hours, or ideally overnight.

2. 2

   Cook the onions

   Heat ¼ cup (60 ml) mild olive oil in a wide pan or casserole dish. Sauté the sliced onions until golden, then lift them out and set aside.

3. 3

   Brown the chicken

   Add the chicken thighs and sear for around 5 minutes, until browned on the outside. Return the onions to the pan and add the chicken stock, juice of 1 lemon, approximately ½ teaspoon salt, bell pepper, garlic and parsley.

4. 4

   Simmer with olives

   Bring the mixture to a boil, add the olives, then simmer over low heat for 30 minutes. Meanwhile, preheat the oven to 180°C (around 350°F).

5. 5

   Bake with potatoes

   Add the potatoes, cut into 2.5 cm pieces, to the sauce. Transfer the pan to the oven and cook for another 30 minutes, until the top is crisp and the potatoes are well done.

6. 6

   Season and garnish

   Taste and adjust the seasoning if needed. Finish with a sprinkle of parsley and a squeeze of lemon.

7. 7

   Serve the dish

   Serve with rice, couscous or flatbreads.

What is Lebanese chicken with olives?

This is a home-style dish of chicken cooked with olives, lemon and aromatic spices. It draws on flavours common in Lebanese cooking, including parsley, garlic and the bright tang of sumac.

Here, the chicken is browned first, then simmered and finished in the oven with potatoes. That combination builds flavour in the pan while letting the potatoes cook in the lemony sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 29g protein, 20g carbs, 32g fat.

The chicken provides most of the protein, while the potatoes and onions contribute much of the carbohydrate. The chicken skinless thighs and olive oil are the main sources of fat; olives also add fat and salt. Balance the plate with a generous serving of vegetables, or choose a modest portion of rice or couscous alongside.

The spice and citrus balance

Spice blend: Turmeric, cumin, cinnamon, coriander, paprika, 7 spice and ras el hanout give the marinade warmth and depth. Sumac and lemon bring a sharper note to balance it.

Lemon: The first lemon seasons the chicken in the marinade, while the second goes into the cooking liquid. A little more lemon at the end keeps the finished dish lively.

Build flavour in stages

Golden onions: Take time to sauté the onions until golden before setting them aside. They add sweetness to the sauce when returned to the pan.

Browned chicken: Sear the thighs before adding the liquid and aromatics. Work in batches if the pan is crowded, so the chicken browns rather than steams.

Simmer first, then bake

Gentle simmer: Keep the heat low during the 30-minute simmer so the chicken cooks steadily and the olives flavour the sauce.

Oven finish: The final 30 minutes at 180°C helps the potatoes become tender and the top of the chicken crisp. Check that the potatoes are easily pierced before serving.

Choose olives and potatoes

Olives: Use olives you enjoy eating on their own; their saltiness will season the sauce too. If they are particularly salty, taste the dish before adding more salt.

Potatoes: Cut them into evenly sized pieces around 2.5 cm across so they cook at a similar pace. Add them at the start of the oven stage as directed.

Serving ideas

Rice or couscous: Either makes a simple base for the sauce and helps turn the dish into a filling meal.

Flatbreads: Warm flatbreads are useful for scooping up the olives, potatoes and parsley sauce. A crisp salad or simply dressed vegetables can add freshness alongside.

Recipe notes & tips

• Marinate the chicken overnight if you want to prepare it ahead.
• Pat excess marinade from the chicken before searing if it is preventing the surface from browning.
• Use a wide, oven-safe pan so the chicken and potatoes can cook in a fairly even layer.
• Taste the sauce before adding the final salt, as the olives and stock may already be salty.
• Cut the potatoes to a consistent size so they finish cooking together.
• Add the final squeeze of lemon just before serving for a bright finish.

Variations

• Use green olives: Choose pitted green olives for a firmer, sharper flavour.
• Add more herbs: Scatter extra parsley over the finished dish for a fresh, herbal finish.
• Adjust the lemon: Serve extra lemon wedges at the table for anyone who prefers a brighter sauce.
• Use boiling water: Replace the chicken stock with boiling water as suggested if you do not have stock.
• Change the side: Serve with couscous or flatbreads instead of rice to soak up the sauce.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown; sear it in batches if needed.
• Rushing the onions: Pale onions add less sweetness; cook them until properly golden before removing them.
• Cooking at too high a simmer: A hard boil can make the sauce reduce too quickly; keep it gently bubbling.
• Uneven potato pieces: Large chunks may stay firm while smaller ones soften; cut them to a consistent 2.5 cm size.
• Over-salting early: Olives and stock can be salty; taste the sauce before making the final adjustment.

How to store

Cool leftovers promptly and store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions