Recipe Chicken with olives & lemon : Hearty Dishes and Tasty

Recipe Chicken with olives & lemon : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken with olives & lemon has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 4 serving, Capable cooks level.

This easy, Middle Eastern-inspired casserole is perfect for the cooler autumn weather.

Ingredients:

  • 6 chicken thigh fillets
  • 2 tablespoons olive oil
  • 2 red onions
  • 2 cloves garlic
  • 3cm piece ginger
  • 400g small chat potatoes
  • 1 lemon
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 cinnamon quills
  • 750ml (3 cups) Massel chicken style liquid stock
  • 150g Sicilian green olives
  • 100g blanched almonds or pine nuts
  • 1/2 bunch coriander

Method

  • Step 1
    Cut each chicken thigh into 3 pieces. Heat oil in a casserole over medium heat. Add chicken, then cook for 2 minutes each side or until browned. Meanwhile, peel onions, garlic and ginger, then thinly slice onions and finely chop garlic and ginger.
  • Step 2
    Transfer chicken to a bowl. Return casserole to heat. Add onions, garlic and ginger. Cook, stirring, for 10 minutes or until soft. Meanwhile, halve potatoes and peel lemon zest into thick strips.
  • Step 3
    Preheat oven to 190C. Add spices to onion mixture and cook for 1 minute or until fragrant. Return chicken to pan with potatoes, zest, stock and olives. Bring to a simmer, then cook for 10 minutes or until chicken is cooked through and potatoes are tender.
  • Step 4
    Meanwhile, spread nuts over an oven tray and roast for 8 minutes.
  • Step 5
    Using a slotted spoon, remove chicken from pan. Increase heat to high and cook for 5 minutes or until liquid is reduced by one-third. Return chicken to pan. Pick sprigs from coriander and scatter over with almonds to serve.

Chicken with olives & lemon

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