Food Standards Agency

Chicken with olives

From: Gioconda Scott's Paradise Kitchen

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Olives and saffron add their distinctive flavours to a homely chicken stew in Gioconda Scott's simple recipe

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Ingredients

  • 3 tbsp Olive oil
  • 1 chicken, cornfed
  • 1 Onion, chopped
  • 3-4 clove Garlic, sliced
  • 1 tsp Ginger, freshly grated
  • 2 pinches ground Cumin
  • a few strands of Saffron, soaked in water
  • 1 litre water
  • black pepper
  • 1 kg pitted mixed olives, crushed
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Method

1. Heat 2 tablespoons of olive oil in a casserole dish. Add the chicken portions and fry until browned on all sides. Remove the chicken and set aside.

2. Add the remaining olive oil to the casserole dish and heat through.

3. Add the onion, garlic, ginger and cumin and fry gently, stirring often, for 5 minutes.

4. Return the chicken to the casserole dish and add the saffron, with its soaking water, and the water. Season with salt and freshly ground pepper.

5. Bring to the boil, cover, reduce the heat and simmer for 30 minutes, stirring now and then.

6. Add the olives and simmer, covered, for 30-45 minutes.

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Latest Comment

Very easy to make and delicious !!! Great if you love Olives and served with some white rice.

NathalieN10929 NathalieN10929 Posted 05 Aug 2009 2:05 PM