Jan’s Chicken and Olives, revisited

Hello ladies!

So, as you know, Thomas, Norah and I were visiting Sido and Teta (grandma and grandpa) in Jordan.
It was the perfect opportunity to share one of Thomas’ favorite recipes and have my mom and dad try it.
It is one of yours Jan, the delicious Chicken and olives!
Needless to say that both my parents loved it and my mom also insisted that I share the recipe on the blog.
However, please note that I modified the recipe a bit, especially the spices, as I am not a big fan of cumin.
So I will be sharing my version of the recipe, but you can find a note at the bottom with the original ingredients.
Jan, I hope you will forgive me for making those changes!

 

photo1 (1)

 

 


Ingredients:

Chicken breasts or wings or legs (6-12 pieces).
Green olives (350 gr or more if you wish)
Chicken broth (I put one liter so that it totally covers the chicken when cooking)
Garlic cloves, chopped (I usually put 5 or 6 – I love garlic)
Fresh Ginger root, grated, to taste (I put a big fat piece!)
2 teaspoons of paprika
2 teaspoons of curcuma
1 teaspoon of cumin
Lemon juice
Salt and pepper to taste

First, start by boiling the olives (that you have chopped in half) so that they lose their saltiness. You can change the water more than once if necessary. Set them aside for later.
In a big pan, cook the finely chopped garlic and ginger in olive oil. Then add the chicken broth, and the chicken. Let the chicken cook on medium heat for about 20 mn. Don’t forget to cover the pot as you don’t want the water to evaporate. Take the chicken out of the broth once cooked and set aside.
Put all the spices in the broth and stir for 5 minutes. Then add the olives, then add the chicken.
Put the juice of a lemon and the dish is ready to be served! 🙂
The chicken will be served with couscous. Delicious!

photo1

 

Thank you so much Jan for this recipe. I usually cook it twice a month and it is always a pleasure to cook and to eat, both for me and Thomas. It has become one of our classics.
My parents also really enjoyed it and my mom should be very happy to read this and make it by herself!

Can’t wait to be in Milos and cook and eat together

Miss you all, and see you soon,

Hanin

 

Note:

As promised, the original recipe uses the following spices:
1 teaspoon paprika

1 teaspoon turmeric
2 teaspoons of cumin

 

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3 thoughts on “Jan’s Chicken and Olives, revisited

  1. Beth June 1, 2014 at 4:03 pm Reply

    The chicken looks sublime Hanin! I love mom’s original recipe and can’t wait to try your take on it 🙂 The addition of curcuma sounds genius – plus it’s an anti-cancer super spice!

  2. Emily June 4, 2014 at 5:30 pm Reply

    This is one of my ultime favorite dishes of all time. DROOL!!!!!! Can’t wait to try this spin with the curcuma. For any gluten-free, paleo or other grain free peeps out there- this goes beautifully with grated carrot- I know it sounds a bit weird, but if you grate it finely- it will soak up that delicious juice. And it’s SO worth it.

  3. Jan June 5, 2014 at 11:15 am Reply

    Sounds great! Nice how we can take each others recipes, change them around to suit ourselves and and make them our own! We’ll have to try your version in Greece.

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