Sunday Braised Chicken with Lemon and Olives
Serves 6Prep 20m · Cook 1h 15mDinnerMains
Sunday lunch at my grandmother's was not an invitation, it was a summons — twelve chairs, one pot, no excuses. She said the lemon kept the family sharp and the olives kept us honest. I never learned what that meant, but I never missed a Sunday either.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, smashed
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- Pinch of saffron threads (optional)
- 1 1/2 cups chicken stock
- 1 lemon, half thinly sliced, half juiced
- 1 cup green olives, pitted
- 2 tablespoons chopped fresh parsley
- Cooked rice or crusty bread, for serving
Instructions
- Pat the chicken dry and season generously with salt and pepper.
- Heat the olive oil in a heavy pot over medium-high heat. Brown the chicken skin-side down until deeply golden, about 6 minutes, then turn and brown 3 minutes more. Remove to a plate.
- Lower the heat, add the onion, and cook until soft, about 6 minutes. Stir in the garlic, coriander, ginger, and saffron and cook 1 minute.
- Pour in the stock, scraping up the browned bits, and add the lemon slices.
Recipe by Rosa M.