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Poulet aux olives

Olives chicken


4 portions 


  • 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 cloves of minced garlic
  • 50 g of candied lemon
  • 2 g of cinnamon
  • 3 g of turmeric
  • 30 g of chopped ginger
  • 10 g burnt chili paste (or sambal oelek)
  • 300 g green olives cut in half lengthwise
  • 200 ml of orange juice
  • 100 ml of water
  • 250 g large diced red peppers
  • 20 g of diluted starch if necessary
  • chopped parsley
  • chopped coriander
  • juice of 1 lemon


  • In a large ring over high heat, pour half the olive oil and sear the chicken previously cut into large cubes.
  • Remove the chicken when nicely browned and discard the fat.
  • Reduce the heat to medium-high, add the remaining olive oil, sear the onions, then add the ginger and garlic. Sweat for a few minutes, add the cinnamon, turmeric as well as the burnt pepper paste and the preserved lemon.
  • Add the chicken back, add the orange juice and water then mix.
  • Meanwhile, blanch the olives in water to desalt them.
  • Cook the chicken over medium heat for 40 minutes then add the peppers and the desalted olives. 
  • Cook for an additional 20 minutes: the chicken should be tender but holding together.
  • Remove the chicken from the sauce, add the lemon juice to the sauce then the diluted starch if necessary. Adjust salt as needed.
  • Add the parsley and chopped coriander to the sauce and mix well.
  • Serve with rice of your choice as an accompaniment.