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–+ servings
A pot with chicken and veggies.

Mediterranean Chicken with Olives

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 14
Adjust Servings Here: 4 servings

Description

Create flavorful chicken with olives dishes from the Mediterranean. Incorporate ingredients like tomatoes, olives, herbs, spices & more to get delicious results!

Ingredients 

  • 8 pcs Chicken thighs and legs skin-on
  • 2 tbsp (30 ml) Olive oil for cooking
  • 2 large Red onions thinly sliced
  • 6 large Garlic cloves sliced
  • 1 Cinnamon stick
  • 2 Bay leaves
  • 1 tbsp (25 g) Cumin
  • 1 tbsp Paprika
  • 2 tbsp (30 ml) Date syrup (or honey)
  • 3 tbsp (60 g) Apricot jam (optio
  • 14 oz (397 g) can Crushed tomatoes
  • 1 cup (240 ml) Chicken or vegetable broth
  • 1 bulb Garlic top trimmed off to expose cloves
  • 1 med Lemon sliced or 1 preserved lemon
  • 1 cup Pitted green or Kalamata olives
  • ¼ cup Chopped Parsley
  • ½ tsp Salt and pepper to taste

Instructions

  • Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add enough olive oil to coat the bottom of the pan. Add the sliced red onions. Cook until softened and translucent, about 3 minutes.
    2 tbsp Olive oil for cooking, 2 large Red onions
  • Add the sliced garlic, cinnamon stick, and bay leaves to the pan. Cook for another 3 to 5 minutes until fragrant and the onions are lightly caramelized.
    6 large Garlic cloves, 1 Cinnamon stick, 2 Bay leaves
  • Stir in the brown sugar, paprika, date syrup, and apricot jam, and let it cook for a minute until the sugar is melted and the ingredients are well combined.
    1 tbsp Cumin, 1 tbsp Paprika, 2 tbsp Date syrup (or honey), 3 tbsp Apricot jam
  • Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
    14 oz can Crushed tomatoes, 1 cup Chicken or vegetable broth
  • Place the chicken pieces into the pan, nestling them into the sauce. Add the whole bulb of garlic and lemon slices to the pan. Season with salt and pepper.
    8 pcs Chicken thighs and legs, 1 bulb Garlic, 1 med Lemon, ½ tsp Salt and pepper to taste
  • Cover the pan with a lid and reduce the heat to low. Let the chicken simmer gently for about 30-35 minutes or until the chicken is cooked through and tender.
  • Add the olives and parsley to the pan during the last 5 minutes of cooking, allowing them to heat through. Taste the sauce and adjust the seasoning with salt and pepper if needed. Garnish with freshly chopped cilantro.
    1 cup Pitted green or Kalamata olives, ¼ cup Chopped Parsley

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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