Olives chicken
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 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
INSTRUCTIONS
- 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.