You are here

Braised Chicken Thighs With Lemons And Olives

  Olive oil 1 Tablespoon
  Chicken thighs 4 , rinsed
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Ground cumin 3⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Pimiento-stuffed green olives 8 Large
  Lemon slices 4
  Cornstarch 2 Teaspoon, dissolved in 1 tablespoon cold water
  Water 1 Tablespoon

In a heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, transferring it as it is browned with a slotted spoon to a plate.
Add the onion to the casserole and cook it over moderately low heat, stirring, until it is softened.
Add the garlic, the cumin, and the cinnamon and cook the mixture, stirring, for 1 minute.
Return the chicken to the casserole and add the lemon juice, the broth, the olives, and the lemon slices.
Bring the liquid to a boil and braise the chicken, covered, in a preheated 350° F.oven for 20 minutes, or until it is tender.
Remove the lid and bring the chicken mixture to a boil on top of the stove .
Stir the cornstarch mixture, add it to the chicken mixture, stirring, and simmer the mixture for 1 minute.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (16 votes)


Braised Chicken Thighs With Lemons And Olives Recipe