Olive & Lemon Chicken | ExpatWomanFood.com

Posted on

30 September 2012



Olive & Lemon Chicken


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


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

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