Note: good, but pretty sour so hard to eat a lot of
- 3 Tbsp flour
- Salt and pepper
- 3 Tbsp olive oil
- 3 1/2 lb skinless bone-in chicken breasts and thighs
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp hot paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1 1/2 C chicken broth
- 2 C pitted green olives, coarsely chopped
- 1/4 C fresh lemon juie
- 2 Tbsp grated lemon zest
- 3 Tsp finely chopped fresh mint
Stir together flour, 1 tsp salt, and 1/2 tsp pepper on a plate. Turn the chicken pieces in seasoned flour, shaking off any excess. In a large frying pan over medium-high heat, warm the olive oil. Working in batches if necessary, anad cook, turning often, until golden brown, about 10 minutes. Remove fromt he pan and set aside.
Add the onion and garlic to the pan and saute over medium-high heat for about 30 seconds. Add the paprika, cumin, ginger, cinnamon, and coriander and saute until the spices are fragrant and evenly coat the onion-garlic mixture, about 1 minutes. Add the broth-saffron mixture and deglaze the pan, stirring and scraping up the browned bits on the bottom with a wooden spoon. Bring to a boil.
STOVE TOP: Transfer to a large Dutch oven. Add chicken pieces, arranging things on bottom and breasts on top. Cover and cook over low heat until chicken cooked through, about 1 1/2 hours. About 30 minutes before the chicken done, scatter the olives over the chicken and sprinkle with lemon juice and zest.
SLOW COOKER: Transfer the broth mixture to slow cooker. Add the chicken pieces, arranging the thighs on the bottom and the breasts on top. Cover and cook until the chicken is tender and opaque throughout, 2 1/2-3 hours on the high-heat setting or 5-6 hours on the low-heat setting. About 1 hour before the chicken is done, scatter the olives over the chicken and sprinkle with lemon juice and zest.
Garnish with mint.
William Sonoma