Olive chicken stew
Weeknight dinners are always a little hectic so when I find a tasty and less than 30 minutes to make recipe, I’m all in! Here I made a stew with chicken, potatoes, olives and lots of spices.
Slightly middle eastern like, it fills the belly and tastes even better the next day. So make a double batch and eat it twice in the week. Saves you time and money.
What is your go-to weeknight dinner at home? Here we also like pasta alla carbonara, roasted chicken with rice and vegetables or even quiche made out of leftovers!
Olive chicken stew (serves 4) :
- 4 pieces of chicken
- 90g green olives
- 1 onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp turmeric/curcuma
- 1 clove
- 2 large potatoes
To make sure the olives are not too salty, put it in a pot, cover with water. Bring to a boil and drain.
Brown your chicken on all sides in a little bit of vegetable oil.
Mince finely the onion and garlic.
When the chicken is golden brown, add the onion and garlic. Stir well.
Add all of the spices, cook for a minute. Add about 20 cl water and let it cook uncovered for 10 minutes.
Add the potatoes wedges, olives and a little more water if necessary. Cover and cook for 20 minutes. Taste and add salt if needed.
Serve warm over rice or couscous!