Chicken with Green Olives
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.0
- Total Fat: 8.1 g
- Cholesterol: 125.5 mg
- Sodium: 947.4 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.7 g
- Protein: 41.8 g
View full nutritional breakdown of Chicken with Green Olives calories by ingredient
Introduction
This common North African dish is also served in southern Spain and Italy. Often it's made as a stew because the region's farm-raised chickens require long cooking to become tender. This version is quicker because chickens in American supermarkets are more tender. Lightly blanching the olives brings out the true flavor of the fruit by removing the briny overtones. (However, blanching is optional and I use garlic stuffed olives.)Recipe from myrecipes.com This common North African dish is also served in southern Spain and Italy. Often it's made as a stew because the region's farm-raised chickens require long cooking to become tender. This version is quicker because chickens in American supermarkets are more tender. Lightly blanching the olives brings out the true flavor of the fruit by removing the briny overtones. (However, blanching is optional and I use garlic stuffed olives.)
Recipe from myrecipes.com
Number of Servings: 4
Ingredients
-
1 tablespoon olive oil
8 chicken thighs (about 2 pounds), skinned
(You can also used mixed chicken pieces and unskinned chicken)
3/4 teaspoon black pepper, divided
1/4 teaspoon salt
2 cups chopped onion
1 tablespoon minced fresh garlic
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
Dash of ground red pepper
1 tsp ground cinnamon
1 bay leaf
2 cups fat-free, less-sodium chicken broth
2/3 cup pitted green olives
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
You can add in extra broth to make this more of a soupier recipe.
Directions
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add chicken to pan; cook 10 minutes, browning on all sides. Remove chicken from pan; reduce heat to medium.
Add 1/2 teaspoon black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 15 minutes or until chicken is done. Discard bay leaf. Add in Olives and bring mixture to a boil. Sprinkle with Cilantro.
Optional step: While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEMIDEVI.
Add 1/2 teaspoon black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 15 minutes or until chicken is done. Discard bay leaf. Add in Olives and bring mixture to a boil. Sprinkle with Cilantro.
Optional step: While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEMIDEVI.