Chicken With Green Olives - Core
Source of Recipe
WW Community
List of Ingredients
2 tablespoons (or less?) extra virgin olive oil
3 to 4 pounds leg-thigh pieces of chicken, cut in two, skinned and excess fat removed (I used a skin-free cut up fryer)
Salt and pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced ginger
1/4 teaspoon ground cinnamon
1 tablespoon minced garlic (I used 2 tbsp - I love garlic)
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock or water
1 cup green olives, drained and pitted
Lemon juice to taste
Chopped cilantro leaves for garnish (I didn't use the cilantro).Recipe
1. Put oil in deep nonstick skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total (I wanted chicken a bit more done, so I cooked at 15 min. per side). Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat (or less).
2. 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. Cook at a lively simmer for about 15 minutes.
3. 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.
Yield: 4 servings.
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