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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.
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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.
