This recipe may also be used for lamb or mutton instead:
Recipe for 4
Chicken With Lemon And Olives Recipe
A classic chicken casserole with lemon and olives for a mediterranean taste
Ingredients
| 4 | chicken breasts (ideally organic and free range) |
| ¼tsp | organic ginger |
| 1tsp | organic cumin powder |
| 2 | organic Bird's eye chillies (Optional) |
| Natural sea salt, to taste (such as Steenbergs traditional sea salt) | |
| 75ml | /¼ cup lemon juice |
| 25ml | / 2tbsp olive oil |
| 225ml | / 1 cup water or vegetable bouillon |
| 1 | onion, sliced and diced |
| 1tbsp | parsley |
| 1 | clove garlic, crushed and chopped |
| ¼tsp | saffron (optional) |
| 60g | / 2 oz olives (pre-soaked for ¼ hour to remove excess salt) |
| 25ml | / 2tbsp lemon juice |
Method
- Cut up chicken into 2cm cubes, then season with ginger, cumin, chillies, sea salt and pour over olive oil. Leave this to marinate for 30 minutes. Put mixture into heavy casserole dish and fry for 5 minutes until browned, then add water. Bring to the boil and then simmer for 30 minutes.
- Crush the saffron, onion, parsley and garlic in a mortar. Add these to the casserole and continue simmering for 1hr until meat is tender.
- 5 minutes before the end add the olives and 25ml lemon juice.
- Serve hot with couscous or plain rice.
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