2 tablespoons Extra Virgin Olive Oil1 to 2kg thighs and drumsticks, trim extra fatPure Greek Sea Salt and ground black pepper to taste1 small onion, chopped2 teaspoons ginger, minced 1 teaspoon paprika 2 cups chicken stock1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon 1 tablespoon minced garlic 1 teaspoon ground cumin 1 teaspoon paprika 1 ½ cups green olives, drained and pittedLemon juice to tasteQuartered lemons and chopped oregano for garnish
Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium and remove chicken. Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes. Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
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