Arabian Chicken with Lemon and Olives Recipe
Introduction
This Arabian chicken with lemon and olives is a fragrant and flavorful dish that brings vibrant Mediterranean flavors to your table. Tender chicken pieces simmer with aromatic spices, tangy lemon, and briny olives for a comforting and satisfying meal.
Ingredients
- 10g no-fat cooking spray (cacao butter) or 10g olive oil
- 450g boneless, skinless chicken breasts
- 1 large onion, finely chopped
- 3 small red potatoes, peeled and diced
- 1 can (780g) diced tomatoes
- 4 large garlic cloves, minced
- 1-2 cups fat-free chicken broth
- 1 cup green olives, pitted
- 3 tbsp capers, rinsed
- 1/4 cup fresh parsley, finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Juice from 1 lemon, fresh squeezed
- Zest from ½ a fresh lemon
- Salt and pepper to taste
Instructions
- Step 1: Spray a large pot or Dutch oven with cooking spray or add olive oil and heat over medium-high heat.
- Step 2: Cut chicken into bite-sized pieces and brown them in the pot for about 15 minutes, ensuring all sides are golden. Remove chicken and set aside.
- Step 3: Add minced garlic and chopped onion to the pot and sauté, stirring constantly, until tender, about 5 minutes.
- Step 4: Return the chicken to the pot. Sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon, and nutmeg, stirring to coat evenly.
- Step 5: Add diced potatoes, canned tomatoes, and enough chicken broth (1-2 cups) to cover the chicken and potatoes. Cover and simmer on low heat, stirring occasionally, until chicken is tender and cooked through, about 25-30 minutes.
- Step 6: Stir in lemon juice, lemon zest, capers, olives, and chopped parsley. Heat through for a few minutes and adjust salt and pepper to taste. Serve immediately.
Tips & Variations
- For extra depth, toast the spices briefly before adding the chicken to release their aroma.
- Substitute green olives with black olives for a milder flavor.
- Use sweet potatoes instead of red potatoes for a different texture and sweetness.
- Serve this dish over fluffy couscous or rice to soak up the delicious sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Adding a splash of broth while reheating can help maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken for this recipe?
Yes, but cooking time will increase. Simmer bone-in chicken until fully cooked and tender, which may take up to 40 minutes.
Is this dish spicy?
This recipe uses warm spices like cumin and paprika without chili heat, so it is mildly spiced. You can add chili flakes or cayenne pepper if you prefer a spicier dish.
Print
Arabian Chicken with Lemon and Olives Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A flavorful Arabian chicken dish featuring tender chicken breasts simmered with fragrant spices, tangy lemon, and briny olives, complemented by potatoes and tomatoes for a hearty, comforting meal.
Ingredients
Proteins and Vegetables
- 450g boneless, skinless chicken breasts, cut into bite size pieces
- 1 large onion, finely chopped
- 3 small red potatoes, peeled and diced
- 4 large garlic cloves, minced
- 1 can (780g) diced tomatoes
Liquids and Seasonings
- 10g no-fat cooking spray (cacao butter) or 10g olive oil
- 1–2 cups fat free chicken broth
- 1 cup green olives, pitted
- 3 tbsp capers, rinsed
- 1/4 cup fresh parsley, finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Juice of 1 lemon, fresh squeezed
- Zest of 1/2 a fresh lemon
- Salt and pepper to taste
Instructions
- Prepare the cooking vessel: Spray a large pot or Dutch oven with no-fat cooking spray or olive oil, then set over medium-high heat to warm up.
- Brown the chicken: Cut the chicken into bite-sized pieces and brown them in the pot for about 15 minutes, turning to ensure all sides are browned. Remove chicken and set aside.
- Sauté aromatics: Add minced garlic and finely chopped onion to the pot, sautéing while stirring constantly until tender, about 5 minutes.
- Add spices and return chicken: Return the browned chicken to the pot, then sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon, and nutmeg. Stir to combine flavors evenly.
- Add potatoes, tomatoes, and broth: Incorporate diced potatoes, canned tomatoes, and enough chicken broth (1-2 cups) to cover the chicken and potatoes. Cover with a lid.
- Simmer the dish: Reduce heat to low and simmer, stirring occasionally, until the chicken is tender and cooked through, about 25-30 minutes.
- Finish with lemon and olives: Stir in fresh lemon juice, lemon zest, capers, green olives, and chopped parsley. Heat through for a few minutes.
- Adjust seasoning and serve: Taste and add extra salt and pepper if desired. Serve the dish immediately while hot.
Notes
- Use either no-fat cooking spray or olive oil, depending on availability and dietary preference.
- The broth quantity can be adjusted to ensure the chicken and potatoes are thoroughly covered for even cooking.
- For a spicier version, add a pinch of chili flakes or cayenne pepper.
- This dish pairs well with steamed rice or warm flatbread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Arabian chicken, lemon chicken, olives, Middle Eastern recipe, chicken stew, healthy chicken dish, chicken with potatoes and tomatoes
