Olive & Lemon Chicken [1]

1.5kg chicken

600ml chicken stock

1 large or 2 medium sized onions - sliced very thin

5cm/2in fresh grated root ginger

2 tbsp olive oil

½ tsp ground turmeric

½ tsp ground cinnamon

75g/½ cup brown pitted olives

2 lemons - cut into 8 pieces (wedges)

Black ground pepper

Salt

1 tbsp clear honey

4 tbsp fresh chopped coriander (cilantro) - for dish and garnishing

Servings

4

Person

1

First, preheat the oven to 190 degrees C/ 375 degrees F. Then mix together the ground turmeric and cinnamon in a bowl with a little salt and pepper, and then rub it all over the chicken skin.
2

In a flying pan, heat the oil and fry the chicken until it turns golden on all sides. Then in an ovenproof dish place the chicken.
3

Add the sliced onion to the pan and let it fry for around 3 minutes. Following that, mix in the grated ginger and the chicken stock and put it in the stove and bring it just to a boil.
4

After that, pour the chicken stock mixture over the chicken, cover it with a lid and then allow it to bake for 30 minutes in the oven.
5

Then remove the chicken from the oven and put in the honey, brown olives and lemons.
6

Finally, bake the dish, uncovered, for a further 45 minutes until the chicken is tender. Mix in the and fresh coriander, and use some of the coriander as garnish.

Cooks Note

Serves 4