Chicken with Olives

A great light meal for hot days, combining simple chicken with the most typical Mediterranean herbs.

Average: 5 (1 vote)


1 1/2 kg chicken, cut into portions
4 tbsp. olive οίl
2 tbsp. (30 gr.) butter
2 onions, finely chopped
2 cloves garlic, slivered
1/2 tsp. ground turmeric
1/3 tsp. ground cumin
1/3 tsp. ground ginger
pinch of cayenne pepper
2 cups chicken stock
juice of Ι lemon
1 pickled lemon
salt, pepper
sprigs of coriander or parsley


In saucepan of fresh water, bring olives to boil.

Discard water; add fresh water and bring to boil again. Repeat.

Remove stones. Wash and season chicken.

In olive oil, saute onions with garlic.

Add spices, stir­; add chicken. Brown lightly, then add stock, lemon juice, salt, and pepper.

Simmer covered over low heat for Ι hour. Add water if needed.

Add pickled lemon and olives.

Simmer until meat is falls off bone and the sauce has thickened slightly.


Serve hoc gamish with coriander  or parsley.



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