Chicken, Lemon & Olive Stew

Chicken, Lemon & Olive Stew
Photo by Scott Phillips


  • 2 cups small pitted green olives, such as picholine or manzanilla
  • 2 fresh bay leaves or 1 dried
  • 3 small dried red chiles, preferably chile de Arbol, stemmed and crumbled
  • 3 Tbs. chopped fresh cilantro or mint
  • 1 quart lower-salt chicken broth
  • 6 lb. boneless, skinless chicken thighs (about 25 thighs), trimmed of excess fat
  • Finely grated zest and juice of 4 lemons
  • + 10 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 tsp. ground coriander
    • 1 Tbs. ground turmeric
    • 8 cloves garlic, crushed and peeled
    • 2 tsp. ground cumin
    • ¼ cup extra-virgin olive oil
    • 3 large yellow onions, thinly sliced
    • Saffron Couscous
    • Two 3-inch cinnamon sticks
    • 2 cups canned chickpeas, rinsed and drained

Season the chicken all over with 2 tsp. salt and 2 tsp. pepper. Heat the oil in an 8-quart Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the chicken well all over, about 3 minutes per side, transferring each batch to a plate or bowl—it'll take about 4 batc...

View full recipe at Fine Cooking


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