Chicken stew with olives
If you're looking for a light and easy-to-make meal that will get everyone digging into the pot, then you've come to the right recipe!
Get a particularly mild and juicy chicken stew that is cooked with plenty of olives without excessive bitterness, in addition to plenty of vegetables that enhance the taste of the flavors.
This is an excellent Shabbat dish that doesn't require spending all day in the kitchen, yet delivers amazing results with a great taste that impresses both children and adults!
Ingredients
▢8 chicken thighs
▢2 cans of pitted green olives
▢2 Red Peppers (Gamba)
▢1 small "Belgian" lemon«
7 cloves of garlic
100 grams of tomato paste
▢½ packet of coriander
▢ Sweet red paprika (cumin, chicken stock, turmeric and salt)
2 cups of boiling water
Preparation
Boil the olives in a saucepan with water and a teaspoon of salt twice: first for 20 minutes, then add more water and boil for another 20 minutes. We do this to remove the bitterness from the olives.
In a separate pan, fry 2 red bell peppers cut into strips for five minutes until the peppers soften and cook.
Chop the garlic cloves and add them to the pan and fry them with the peppers for another minute so that the garlic does not burn.
Add the lemon cubes and cook for another 2-3 minutes, add the chicken and brown on both sides.
Add spices – a heaping tablespoon of paprika, a tablespoon of cumin, half a teaspoon of turmeric and a level teaspoon of salt.
Mix them well with the oil in the pan to release all the aromas. Then add the olives and mix, add the diluted tomato paste, add a glass of boiling water and a tablespoon of chicken stock. .
Shake the pot and add another cup of boiling water, add the chopped coriander and cook with the lid closed for 40 minutes over low heat, after 40 minutes uncover and cook for another 20 minutes without the lid.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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