In the following tasty and easy to prepare dish, cooked green olives are the dominant flavor component, and impart their unique flavor to the chicken and the sauce. While the concept of cooked olives is not widely familiar in many cuisines, it is an integral part of the Moroccan cuisine, as well as other Mediterranean cuisines, such as the French, Spanish, Italian, Greek and more, and the dish was inspired by them.
The depth of flavor is amazing, considering the dish uses a very short ingredients list. The olives add a unique tangy and salty flavor to the chicken, and are served as a vegetable side dish with it. Adding freshly grated tomatoes, garlic, preserved lemon, spices and cilantro, to the sauce, enhances the flavors even more. This dish will delight anyone who loves olives. Try it and enjoy.
Notes:
* Though I prefer green olives for this dish, other types can be used instead. Bear in mind that they vary in levels of bitterness/saltiness, so adjust the seasoning accordingly.
* Preserved lemons can be found in specialty stores, or online.
* The dish can be prepared in advance, and kept, covered, in the fridge overnight. For best results, reheat in the pot, not in the microwave.
Makes: 4
Prep time: 15 minutes
Braising time: 55 minutes
Ingredients:
4 medium (1.65 lbs (750 grams)) chicken thighs, bone-in, skin-on (preferably air-chilled)
1 tsp salt + more if needed
1½ jars (10.5oz/300 grams) pitted Manzanilla olives stuffed with pimentos (see notes)
1 large tomato, skinned, finely grated
1 Tbs tomato paste
½ tsp hot paprika
½ tsp sweet paprika
½ tsp cumin powder
½ tsp freshly ground four peppers mix
2 Tbs olive oil
4-5 garlic cloves, roughly chopped
½ cup chicken stock or water
2 Tbs chopped preserved lemon (see notes)
1/3 cup fresh cilantro leaves, roughly chopped + for serving
1. Sprinkle the chicken with the salt, on both sides. Leave at room temperature for 10 minutes.
2. Drain the olives into a small pot. Cover with water and bring to the boil. Drain, and repeat the process. Set aside.
3. In a small container, mix the grated tomato with the tomato paste, spices and stock.
4. Heat the oil in a large wide pot, over medium-high heat. Add the chicken, skin side down, and fry for 2-3 minutes on each side, until golden. Set aside.
5. Add the garlic to the pot, and fry for 1-2 minutes, just until it softens. Add the tomato mixture and preserved lemon, and mix well. Add the chicken and drained olives, cover the pot and bring to the boil. Cook for 5 minutes. Add the chopped cilantro on top. Reduce the heat to low, and braise, covered, for 40 minutes. Let rest, covered, for 5 minutes.
6. Place a paper towel on top, to absorb some of the oil that accumulated on top. Serve with toasted country bread, or with freshly cooked Basmati rice (click HERE for recipe). Garnish with fresh cilantro leaves.
Sounds like an amazing combination of flavors. Can’t wait to try this!
Thank you. Ronit.
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Thank you, I’m glad you liked the dish. Hope you’ll enjoy it! 🙂
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Have to try that one! I love chicken and olives!
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Thank you Kendall, I’m glad you like the dish. It was very tasty. I hope you’ll enjoy it. 🙂
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Welcome! I am sure I will!
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This looks wonderful! I love Moroccan food.
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Thank you Angela, I’m glad you liked the dish. It was very tasty. Moroccan food is amazing. 🙂
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This sounds really lovely. Could you please tell me why you bring the Olives to the boil a couple of times before adding them to the mixture? Is it to reduce the salty flavour?
This will be so nice after lockdown and I can do some shopping. :))
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Thank you Mary, I’m glad you liked the dish. It was very tasty.
You’re right, the process of boiling the olives is meant to remove some of their saltiness and brine.
Hope things will go back to normal soon, and everything will be accessible again. I always have olives in my pantry, so it was an easy decision. 🙂
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Plenty of olives, no chicken!! Thanks for your reply. :))
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That’s more challenging! We had shortage but now we’re fairly back to normal chicken-wise. Still very low on flour, for some reason! 🙂
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Amazing
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Thank you Madhumanti, I’m glad you liked the dish. 🙂
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Always welcome 😊
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Since I’m an olive-lover, I find this dish superb. 😋🌿
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Thank you Gail, I’m glad to know. Olives are so very addictive! 🙂
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Chicken, olives and tomatoes, such a mediterranean combination, looks amazing, great weekday dinner idea 🙂
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Thank you Kreso, I’m glad you liked the dish. This is indeed a very Mediterranean combination. So tasty! 🙂
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You must have been reading my mind. I’ve been tinkering with olives lately. Adding them to a tomato sauce sounds wonderful. Thanks!
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Thank you Bob, I’m glad you like the dish. Olives and tomatoes are so perfect together. Hope you’ll like it. 🙂
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Prepare a number of chicken thigh recipes with tomatoes as an ingredient myself, but cannot remember using olives. What a delightful taste test using various types available as these can differ quite widely in flavour . . . am looking forwards to trying . . .
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Thank you Eha, I’m glad you liked the recipe. The olives add such unique flavor to the dish, and pair so well with tomatoes. Hope you’ll enjoy this tasty dish. 🙂
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This sounds delicious. There was a guy named Jeff Smith who called himself The Frugal Gourmet, LONG ago, who had a tv program and did a chicken with olives recipe. I made it and loved it. I’ve got to try yours.
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Thank you Blaine, I’m glad you liked the recipe. Glad it brought back tasty memories. Hope you’ll enjoy this tasty dish as well. 🙂
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I have enjoyed roast chicken stuffed with olives. A lovely flavour but a big hit to the wallet.
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Guess it depends on type of olives and quantities. The ones I’ve used here are very reasonably priced. 🙂
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I wish I liked olives but I am sure your recipe will be a big hit with many people – your recipes always are so original and flavorful 🙂
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Thank you Judi, I really appreciate your comment!
I guess olives are an acquired taste. I grew up on them, so it makes a big difference. This recipe will also not be suitable for you, as on top of olives it has cilantro, which I remember is not your friend… 🙂
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Mouthwatering! I want to cook this drinking wine 😀
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Sounds like a plan! 🙂
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Mmmmmm and that last photo with the wonderful bread…. mmmmmm again! This is my kind of meal.
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Thank you Mimi, I’m glad you liked the dish. It was so tasty. I was lucky to get a great sourdough country loaf, which was perfect with it. 🙂
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Yes please.
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With pleasure! 🙂
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Reblogged this on redcrosse10999.
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That looks so tasty! Can I have one serving please. Delish!
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Thank you Raymund, I’m glad you liked the dish. It was very tasty. 🙂
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Love Moroccan dishes and I’ve got everything but the preserved lemon. I’ll just use some lemon zest and a bit extra salt so that I can make it soon.
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Thank you Karen. I’m also a big fan or Moroccan dishes. I’m sure your substitute for the preserved lemon will work well. I hope you’ll enjoy this tasty dish! 🙂
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