Chicken Smothered with Olives

Page 295

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Review

Delicious and Easy!

Chicken is braised in a sauce of onions, spices, and water. It is then transferred into a roasting pan and baked in a hot oven for 15 minutes. While that roasting is going on, you add a lot of olives to the sauce, and cook down the liquid. Place the chicken on a serving dish and pour the olive sauce over it. And you are done.

I used skinless boneless thighs - but the instructions call for chicken with the skin. To keep the meat from drying out, I misted them with a bit of olive oil. It seemed to work - the result was crispy and delicious.

The one problem I had was of my own making. The recipe instructs you to grate up onion, and squeeze out the juice. For some reason, I thought we were using the juice, and I dumped the dry grated onion in the compost. Wrong! The grated onion was what we needed. But I cannot blame the goof on this recipe and luckily it was easily rectified.

I used only about half the olives and it seemed like plenty. If I prepare this again, I would double the spices. It was delicious, but rather mild. We served this with leftover couscous.

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