Chicken With Green Olives

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  • 2 tablespoons extra virgin olive oil
  • 3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed (I used chicken breasts)
  •  Salt and pepper to taste
  • 1 large onion, chopped
  • 2 teaspoons peeled and minced ginger
  • 1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 cups chicken stock
  • 1 ½ cups green olives, drained and pitted
  •  Lemon juice to taste (I used 2 tbsp)
  • Red pepper flakes, to taste - maybe half teaspoon
  •  Chopped cilantro leaves for garnish
OK, here are the notes. I did not use thighs (can you imagine me using thighs?). I used three not too large chicken breasts, sliced in half length-wise. I didn't have cilantro so did not use for garnish. I used two tbsp of fresh lemon juice. 

PREPARATION
    1. Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat. I did this in a large sauce pan and it worked very well.
    1. Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
    1. Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
    1. More notes. It didn't take as long for the chicken to cook as it indicates in this recipe. It is served over rice. If you don't like olives, I suggest using fewer olives and just making it for the delicious taste of the broth itself. It smells wonderful and is really flavourful.  It's from the New York Times cooking section.


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