Source: Nigel Slater’s recipes for chicken sautéed with olives and lemon, and with mushrooms, mustard and soured cream
Chicken Sautéed with Olives and Lemon
Servings 4 people
- 1 kg chicken breasts or thighs
- 2 tbsp olive oil
- 2 onions large
- 1 lemon
- pinch saffron optional
- 350 g baby potatoes
- 150 g green olives
- 500 ml chicken stock
- 3 cloves garlic large
- 0.5 tsp smoked paprika
- 2 tsp ground turmeric
- 1 tsp cumin seeds
- 3 tbsp olive oil
Make the spice paste first. Peel the garlic and place in a mortar or food processor. Add a pinch of salt and pound to a paste. Stir in the paprika, turmeric and cumin seeds and grind, introducing enough olive oil (about 3 tbsp) to make a loose paste.
Put the chicken breasts in a bowl, add the spice paste and toss to coat. Cover with a plate and leave to marinate in a cool place for a good hour.
Peel and chop the onions. Heat a little olive oil in a wide pan, add the onions and let them soften and colour lightly. Remove from the pan and set aside. Introduce the chicken breasts to the pan, letting them colour lightly on both sides.
Thinly slice the lemon and add to the pan with the saffron and enough stock to come halfway up the chicken pieces. Thinly slice the potatoes into coins and add to the pan, return the onions and cover with a lid and leave to cook for 15-20 minutes until the chicken and potatoes are cooked.
Add the olives and check the seasoning. Remove the chicken and keep it warm, then turn up the heat and let the liquid reduce a little until slightly soupy. I serve this with a knife, fork and spoon.