F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Sautéed Chicken with Green Olives and Cilantro
© Maura McEvoy

Sautéed Chicken with Green Olives and Cilantro

  • SERVINGS: 4

North African in spirit, this dish is easy enough for weeknight cooking but impressive enough to serve to guests. Note the sauté-and-roast technique used to prepare the chicken, which results in crisp skin and juicy meat.

Plus: More Chicken Recipes and Tips

  1. 1/4 cup extra-virgin olive oil
  2. 1/4 cup minced onion
  3. 2 teaspoons minced fresh ginger
  4. 2 teaspoons minced garlic
  5. One 2-inch cinnamon stick
  6. 3 saffron threads
  7. 2 cups chicken stock or canned low-sodium broth
  8. Salt and freshly ground pepper
  9. One 3 1/2-pound chicken, cut into 8 pieces
  10. 2 tablespoons minced green olives
  11. 2 teaspoons fresh lemon juice
  12. 1 tablespoon coarsely chopped cilantro, plus more for garnish
  1. Preheat the oven to 500°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the onion, ginger, garlic, cinnamon and saffron and cook over moderate heat until the onion softens, about 5 minutes. Add the chicken stock and season with salt and pepper. Increase the heat to high and simmer, stirring occasionally, until the liquid reduces by three-quarters and becomes syrupy, about 20 minutes. Remove from the heat.
  2. Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until lightly browned, 5 to 8 minutes. Turn the chicken and cook for 2 minutes. Turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced.
  3. Remove the cinnamon stick from the sauce. Add the olives and the remaining 1 tablespoon of olive oil and season with pepper. Rewarm the sauce over low heat for 1 minute. Remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. Arrange the chicken on plates and spoon the sauce around it. Garnish with cilantro and serve.

Suggested Pairing

Contrast the strong, sweet, spicy and salty notes in the relish with a fruity, medium-weight Zinfandel.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.