Olive Chicken


  • 3 ½ lbs bone-in chicken pieces or cut/cubed/sliced chicken breast
  • Salt and pepper as desired
  • 1/2 tsp saffron threads
  • 1 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • Pinch of cayenne pepper
  • 1 tsp turmeric
  • 1/2 tsp ground ginger
  • Ground cinnamon as desired
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 qt chicken stock, optional
  • 2 pieces of Honey Lemon, pulp discarded and cut into thin threads
  • 1 cup pitted green olives
  • Freshly chopped cilantro for garnish as desired


  1. Heat olive oil in deep skillet or sauté pan over medium-high heat
  2. Sauté the onion in the oil till it turns translucent
  3. Add the garlic and continue to sauté until lightly browned
  4. Arrange the chicken pieces snugly inside the skillet
  5. Pour chicken stock over the chicken pieces to cover them with stock
  6. Add herbs/spices and lemon
  7. Bring stock to a boil, then reduce heat to a low simmer and cover the skillet
  8. For bone-in chicken, let the chicken simmer for 60-75 minutes, periodically ladling the seasoned stock over the chicken pieces until the meat is fork-tender; For cut chicken breast, stir until fully cooked.
  9. Add olive, salt, and pepper as desired
  10. Uncover if needed, stir occasionally until sauce is reduced and thickened
  11. Garnish with chopped cilantro
  12. Serve with couscous, basmati rice, flatbread or mashed potatoes. Chicken breast can also be wrapped in pita bread.

Leave a Reply

Your email address will not be published. Required fields are marked *