Chicken with olives and tomatoes is actually a Moroccan chicken dish. The dish is slightly sour with a lot of spices - and of course very tasty. Chicken with olives and tomatoes is a wonderful meal for family dinner.
It is recommended to remove the skin of the chicken because it can then absorb the flavors of the dish much better.
Print
Pin
Rate
Ingredients
- 8 Skinless Chicken Drumsticks
- 1 Tin can - Seedless about 20 oz Before filtering water) Green Olives
- 1 Big Onion
- 14 Ounces Crushed Tomatoes
- 3.5 Ounces Tomato Paste
- 2 Cloves - sliced finely Garlic
- 1 Tablespoon Sweet Paprika
- 1 1/2 Teaspoon Cumin
- 1 Teaspoon Turmeric
- Pinch Thyme
- As Needed Salt
- As Needed Ground Black Pepper
- 3 -4 Tablespoons Canola Oil
- 1/2 a Cup Warm Water
- 1 Bowl Boiling Water
Instructions
- Drain the olives from liquid and place in a bowl with boiling water for about - 20 minutes.
- Meanwhile, chop the onion.
- Heat the oil in a shallow and wide pan.
- Fry the onion until it becomes translucent and begins to brown.
- Add the chicken to the onion.
- Fry the chicken a few minutes on each side until its color changes completely and begins to brown slightly.
- Remove the chicken to a bowl.
- Add the sliced garlic to the pan and fry for a minute.
- Add the crushed tomatoes, tomato paste, spices and half a cup of water and stir.
- Bring to a boil and stir again.
- Return the chicken to the pan.
- Drain the olives and sprinkle water over the chicken.
- Close the pan with a lid and cook for an hour on medium-low heat.
- Stir every 20 minutes.
- It’s ready! Serve with white rice (highly recommended) or even with couscous with a lot of sauce and olives.
