CHICKEN WITH GREEN OLIVES
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Provided by Mark Bittman
Categories dinner, easy, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
- Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
- Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
CHICKEN WITH GREEN OLIVES
Fragrant, hard spices and green olives are a savory combination. Blanching olives softens the flavor and takes out some of the brininess, but leaves the fruitiness.
Provided by Jamie Geller Test Kitchens
Categories Main, Dinner
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- 1. In large deep skillet over medium-high heat, warm evoo. 2. Sprinkle chicken pieces with one-half teaspoon salt and the pepper. 3. Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes. Reduce heat to medium and remove chicken to a plate. 4. To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika, and cayenne. 5. Cook together, stirring occasionally, until onion softens, about 5 minutes. 6. Add remaining teaspoon of salt and stir well. Add chicken stock; raise heat to medium-high and return chicken to pan, skin-side up. Continue cooking at low simmer. 7. While chicken is cooking, prepare olives by covering them with water in a small saucepan. Bring to boil over high heat; drain water and repeat. 8. Add drained olives to chicken cooking on stove. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan. 9. Add lemon juice and stir well. Add cilantro and stir. Serve immediately. Source: National Chicken Council
Nutrition Facts :
CHICKEN WITH GREEN OLIVES
Make and share this Chicken with Green Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Pat chicken dry.
- Add to skillet and brown well on all sides.
- Add onion, garlic, bay leaves and season to taste.
- Cook 2 minutes.
- Pour in wine and cook until evaporated.
- Blend in tomato paste and paprika.
- Reduce heat to low.
- Add broth; cover and cook 15 minutes.
- Add olives and cook until chicken is tender, about 10 minutes.
- Garnish with parsley.
- Great served with egg noodles or mashed potatoes.
Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2
CHICKEN WITH GREEN OLIVES
Mushrooms, olives, and sweet bell peppers compliment chicken breasts and pasta. For variety, try this recipe with other kinds of sweet peppers or simply toss in a few of the more pungent pepper types if desired. From the cookbook Chicken. Posted for Zaar World Tour 4
Provided by bigbadbrenda
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Heat the olive oil and butter in a frying pan. Brown the chicken breasts on all sides in the oil and butter. Remove from the pan and keep warm.
- Add the onion and garlic to the pan and fry gently until beginning to soften. Add the peppers and mushrooms and cook for a few minutes longer.
- Add the tomatoes to the pan and season generously with additional salt and pepper. Transfer the vegetable mixture to an ovenproof casserole. Place the browned chicken breasts on the bed of vegetables.
- Deglaze the frying pan with the white wine and pour the deglazing mixture over the chicken. Cover the casserole and cook in a preheated oven at 350 F for 50 minutes.
- Add the olives to the chicken and vegetables, mix lightly and then pour on the cream. Recover the casserole and return to the oven for 10 minutes.
- Adust the seasoning and serve the pieces of chicken, surrounded by the vegetables and sauce, with pasta or tiny new potatoes. Garnish with parsley.
Nutrition Facts : Calories 527.8, Fat 36.2, SaturatedFat 12.6, Cholesterol 128.6, Sodium 589, Carbohydrate 13, Fiber 3.6, Sugar 5.6, Protein 34
MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE
Provided by Bobby Flay
Time 3h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
- For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
- Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
- Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
- With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
- When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams
PRUNE AND OLIVE CHICKEN
A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.
Provided by Teresa
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
- When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
- Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
CHICKEN WITH GREEN OLIVES, ORANGE, AND SHERRY
Categories Chicken Citrus Olive Poultry Bake Mother's Day Dinner Orange Sherry Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.
- Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.
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