Sautéed Chicken with Green Olives and Cilantro

Name: Sautéed Chicken with Green Olives and Cilantro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms chicken, cut into 8 pieces; 473 milliliters chicken stock or canned low-sodium broth; 1 Tbsp coarsely chopped cilantro, plus more for garnish; 1 2-inch cinnamon stick; 2 teaspoons minced fresh ginger; 2 teaspoons minced garlic; 2 Tbsps minced green olives; 2 teaspoons fresh lemon juice; 59 milliliters extra-virgin olive oil; 59 milliliters minced onion; 3 saffron threads; 4 servings Salt and freshly ground pepper

Sautéed Chicken with Green Olives and Cilantro might be just the main course you are searching for. One portion of this dish contains roughly 77g of protein, 75g of fat, and a total of 1032 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of olive oil, chicken stock, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 50

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Oven

Heat 1 tablespoon of the olive oil in a small saucepan.

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Olive Oil

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Sauce Pan

Add the onion, ginger, garlic, cinnamon and saffron and cook over moderate heat until the onion softens, about 5 minutes.

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Cinnamon

Saffron

Garlic

Ginger

Onion

Add the chicken stock and season with salt and pepper. Increase the heat to high and simmer, stirring occasionally, until the liquid reduces by three-quarters and becomes syrupy, about 20 minutes.

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Salt And Pepper

Chicken Stock

Remove from the heat.

Season the chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

Heat 2 tablespoons of the olive oil in a large ovenproof skillet.

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Olive Oil

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Frying Pan

Add the chicken, skin side down, and cook over moderately high heat until lightly browned, 5 to 8 minutes. Turn the chicken and cook for 2 minutes. Turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Remove the cinnamon stick from the sauce.

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Cinnamon Stick

Sauce

Add the olives and the remaining 1 tablespoon of olive oil and season with pepper. Rewarm the sauce over low heat for 1 minute.

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Olive Oil

Olives

Pepper

Sauce

Remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. Arrange the chicken on plates and spoon the sauce around it.

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Lemon Juice