Chef Kelly Unger
Chicken with Lemon & Olives
This is a comforting dish for me. If you don't have everything to make it available to you right now, just do the best you can. But so far, olives are one of the few things still available on the grocery store shelves.
Chicken with Lemon & Olives (Djej M’Chermel)
Recipe adapted from Mediterranean The Beautiful Cookbook
Serves about 4 to 6, traditionally served over or with couscous, I like serving it over jasmine rice.
1 whole chicken (3 to 3 ½ lbs) cut into 8 pieces (traditionally the liver and giblets are also used and mashed into the sauce), we are using a mix of boneless thighs and breasts with bones and skin
1 ½ cups finely chopped onion
2 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground ginger or 1 tablespoon fresh ginger, grated
½ teaspoon ground cumin
¼ teaspoon ground turmeric or saffron threads, crushed (or both)
4 tablespoons chopped fresh cilantro
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ cup olive oil
4 tablespoons fresh flat-leaf parsley
1 ½ to 2 cups low sodium chicken broth (I like lots of sauce
Zest and juice from 2 fresh lemons
Generous 1 cup pitted green, Gaeta or Kalamata olives
In a 12” saucepan or 10” soup pot, combine the chicken (liver and giblets if using) onion, garlic, paprika, ginger, cumin, turmeric (or saffron), parsley, salt, pepper and oil over medium-low heat. Warm gradually, turning the ingredients in the oil to coat for a few minutes, then add the chicken broth to cover. Bring to a boil, reduce the heat and simmer uncovered until almost tender, about 30 to 40 minutes (20 minutes for boneless meat or chicken breasts with bones).
If using chicken liver and giblets, remove them now and mash them well, then return to the sauce. Add the lemon zest, olives, cilantro, lemon juice and continue to cook for 15 minutes longer and until chicken is done. Taste and adjust seasonings as needed. Serve immediately over steamed jasmine rice.