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.