Best Lemon Chicken Stew With Green Olives Recipes

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LEMON CHICKEN STEW WITH GREEN OLIVES



Lemon Chicken Stew With Green Olives image

A quick trip to the Mediterranean is offered in the flavors of this simple and succulent stew. The original recipe comes from one of my favorite cookbooks and presented here includes my adjustments. Accompanied by steamed green beans, this is a comforting fall meal.

Provided by justcallmetoni

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 bone-in skinless chicken breasts, cut in half crosswise (about 2 to 2 1/2 pounds total, if your pieces are smaller use additional pieces)
1 tablespoon olive oil
1/2 cup white onion, diced 1/4 inch pieces
8 garlic cloves, finely chopped
1/2 cup fresh squeezed lemon juice (about 2-3 lemons)
2 1/2 cups fat free chicken broth
1/2 cup water
1 1/4 lbs small red potatoes, quartered (look for potatoes about 2 inches in size)
2 cups cooked chickpeas (canned rinsed and drained is fine)
16 small pimento stuffed olives, thinly sliced
1/3 cup chopped parsley

Steps:

  • Combine flour with 1/4 teaspoon each salt and pepper. Dredge chicken pieces in flour, shaking of any excess. Reserve remaining flour.
  • Place 1/2 tablespoon oil in a large Dutch oven over medium heat. Brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. Remove chicken to plate Repeat with remaining chicken.
  • Cook onions in the Dutch oven for 2 minutes. Add garlic and cook an additional minute until fragrant. Stir in the remaining flour, lemon juice, chicken broth and water. Bring liquids to a boil.
  • Add in the quartered potatoes, chickpeas and olives and stir. Nestle the chicken breasts bone side up into the stew. Reduce to a simmer, cover and cook for 15 minutes.
  • Taste the liquid and adjust salt and pepper as needed. Turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through.
  • Stir in parsley and cook one minute.
  • Ladle into serving bowls.
  • (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).

Nutrition Facts : Calories 305.4, Fat 5.7, SaturatedFat 1, Cholesterol 75.5, Sodium 686.4, Carbohydrate 32.2, Fiber 4.7, Sugar 1.5, Protein 30.7

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES



Instant Pot Lemon Chicken With Garlic and Olives image

Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.

Provided by Melissa Clark

Categories     Dinner     Chicken     Lemon     Garlic     Olive     Anchovy     Instant Pot

Number Of Ingredients 9

1 tablespoon extra virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade
1/3 cup mixed pitted olives 4 thin slices lemon
4 garlic cloves, thinly sliced
2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife

Steps:

  • Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
  • Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
  • Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
  • Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
  • Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES



Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Soup/Stew     Chicken     Artichoke     Olive     Kid-Friendly     Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 14

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

Steps:

  • In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
  • When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
  • Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
  • In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
  • Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
  • Add the artichoke hearts and olives and continue simmering for 10 minutes.
  • Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
  • Do Ahead:
  • The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

CHICKEN WITH GREEN OLIVES



Chicken With Green Olives image

This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.

Provided by Mark Bittman

Categories     dinner, easy, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed
Salt and pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced ginger
1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock or water
1 1/2 cups green olives, drained and pitted
Lemon juice to taste
Chopped cilantro leaves for garnish

Steps:

  • Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
  • Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
  • Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams

SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES



Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives image

This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady and exotic effect. If you can't find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

Provided by Andrew Schloss

Categories     Slow Cooker     Chicken     Lemon     Dinner     Olive

Yield Serves 4-6

Number Of Ingredients 17

1 tablespoon cumin seed
2 teaspoons coriander seed
1/2 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds chicken pieces, or 1 cut-up chicken, skin removed
2 tablespoons extra-virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
Juice and finely grated zest of 1 lemon
1 preserved lemon, homemade or purchased, finely chopped
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup pitted kalamata olives
Special Equipment
5-6 quart slow cooker

Steps:

  • Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
  • Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
  • Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
  • Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
  • Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.

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