Language

Poulet aux olives

Chicken with olives

YIELD 

4 portions 

INGREDIENTS

  • 1 kg of boneless skinless chicken thighs
  • 10 g of salt to sear the meat
  • 100 ml of olive oil
  • 250 g sliced onions
  • 2 chopped garlic cloves
  • 50 g of candied lemon
  • 2 g of cinnamon
  • 3 g of turmeric
  • 30 g of chopped ginger
  • 10 g of burnt chili paste (or sambal oelek)
  • 300 g of green olives halved lengthwise
  • 200 ml of orange juice
  • 100 ml of water
  • 250 g of red bell peppers in large cubes
  • 20 g of starch diluted if needed
  • chopped parsley
  • chopped coriander
  • juice of 1 lemon

INSTRUCTIONS

  • In a large heavy-bottomed pot over high heat, pour in half of the olive oil and sear the chicken previously cut into large cubes.
  • Remove the chicken when well browned and discard the fat.
  • Reduce the heat to medium-high, add the remaining olive oil, sauté the onions, then add the ginger and garlic. Sweat for a few minutes, add the cinnamon, turmeric, as well as the burnt chili paste and the preserved lemon.
  • Put the chicken back, moisten with orange juice and water, then mix.
  • Meanwhile, blanch the olives in water to desalinate them.
  • Cook the chicken over medium heat for 40 minutes, then add the peppers as well as the desalted olives. 
  • Cook for an additional 20 minutes: the chicken should be tender but hold its shape.
  • Remove the chicken from the sauce, add the lemon juice to the sauce, then the dissolved cornstarch if needed. Adjust the salt as necessary.
  • Put the chopped parsley and coriander in the sauce and mix well.
  • Serve with a choice of rice as a side.