Chicken with Olives
Savor the vibrant flavors of our Chicken with Olives, where tender chicken meets the briny goodness of olives and a medley of aromatic spices. This dish is not only a breeze to whip up but also transforms a simple weeknight dinner into a Mediterranean feast! Get ready to impress your taste buds with every juicy bite!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 4 cloves of garlic
- 2 large onions (or 4 small)
- 1 small bunch of parsley
- 2 tablespoons of pepper (30 ml)
- 7/8 potatoes
- 500ml of water (16.9 fl oz)
🥩Meat & Seafood(2)
- 1 chicken broth cube
- 6 chicken thighs
🫙Pantry Staples(1)
- 200g of olives (7.06 oz)
🧂Spices & Seasonings(4)
- 1 tablespoon of cumin (15 ml)
- 2 tablespoons of paprika (30 ml)
- 2 tablespoons of salt (30 ml)
- 2 tablespoons of turmeric (30 ml)
📦Other(1)
- 1 packet of spigol
👨🍳 Instructions
- 1
Mix the chicken thighs with the spices, onion, garlic, parsley, and olive oil.
- 2
Peel the potatoes and cut them into potato shapes.
- 3
Heat the water in a pot with the chicken broth cube.
- 4
In a hot pot, add a drizzle of neutral oil and sear the marinated chicken thighs.
- 5
After removing the chicken thighs, add the onions and sweat for one to two minutes.
- 6
Deglaze with the broth and scrape the bottom to recover all the cooking juices.
- 7
Add the chicken thighs and potatoes, cover, and bake at 180 degrees Celsius for about two hours.
- 8
After two hours, add the olives and confit lemon, and return to the oven for about 15-20 minutes.
- 9
Serve the chicken with fresh parsley on top.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down for 4-5 minutes at medium-high heat until skin reaches 165°C internal temperature to render fat and create fond for deglazing.technique165°C skin temperature
- ✓Cut potatoes into uniform 2-inch pieces and soak in cold water for 15 minutes to remove excess starch and prevent them from breaking down during the 2-hour braise.technique2-inch pieces, 15 minutes
- ✓Add olives only in the final 15-20 minutes because prolonged cooking above 180°C causes their brine to concentrate and create overly salty, mushy texture.timing15-20 minutes final cooking
- ✓Deglaze with hot broth rather than cold to prevent thermal shock that can cause the pot bottom to warp and create uneven heat distribution.technique
- ✓Marinate chicken thighs for minimum 30 minutes at room temperature so salt penetrates 3-4mm into the meat through osmosis, improving flavor throughout.timing30 minutes minimum
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken with Olives
Savor the vibrant flavors of our Chicken with Olives, where tender chicken meets the briny goodness of olives and a medley of aromatic spices. This dish is not only a breeze to whip up but also transforms a simple weeknight dinner into a Mediterranean feast! Get ready to impress your taste buds with every juicy bite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 4 cloves of garlic
- 2 large onions (or 4 small)
- 1 small bunch of parsley
- 2 tablespoons of pepper (30 ml)
- 7/8 potatoes
- 500ml of water (16.9 fl oz)
🥩Meat & Seafood(2)
- 1 chicken broth cube
- 6 chicken thighs
🫙Pantry Staples(1)
- 200g of olives (7.06 oz)
🧂Spices & Seasonings(4)
- 1 tablespoon of cumin (15 ml)
- 2 tablespoons of paprika (30 ml)
- 2 tablespoons of salt (30 ml)
- 2 tablespoons of turmeric (30 ml)
📦Other(1)
- 1 packet of spigol
👨🍳 Instructions
- 1
Mix the chicken thighs with the spices, onion, garlic, parsley, and olive oil.
- 2
Peel the potatoes and cut them into potato shapes.
- 3
Heat the water in a pot with the chicken broth cube.
- 4
In a hot pot, add a drizzle of neutral oil and sear the marinated chicken thighs.
- 5
After removing the chicken thighs, add the onions and sweat for one to two minutes.
- 6
Deglaze with the broth and scrape the bottom to recover all the cooking juices.
- 7
Add the chicken thighs and potatoes, cover, and bake at 180 degrees Celsius for about two hours.
- 8
After two hours, add the olives and confit lemon, and return to the oven for about 15-20 minutes.
- 9
Serve the chicken with fresh parsley on top.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down for 4-5 minutes at medium-high heat until skin reaches 165°C internal temperature to render fat and create fond for deglazing.technique165°C skin temperature
- ✓Cut potatoes into uniform 2-inch pieces and soak in cold water for 15 minutes to remove excess starch and prevent them from breaking down during the 2-hour braise.technique2-inch pieces, 15 minutes
- ✓Add olives only in the final 15-20 minutes because prolonged cooking above 180°C causes their brine to concentrate and create overly salty, mushy texture.timing15-20 minutes final cooking
- ✓Deglaze with hot broth rather than cold to prevent thermal shock that can cause the pot bottom to warp and create uneven heat distribution.technique
- ✓Marinate chicken thighs for minimum 30 minutes at room temperature so salt penetrates 3-4mm into the meat through osmosis, improving flavor throughout.timing30 minutes minimum