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
Scale
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
