This Moroccan style recipe is another gem from the Leon One Pot cookbook. Not only is it really tasty but like everything from Leon it’s healthy too.
Chicken with green olives
2 teaspoons olive oil
1 large onion
2 cloves of garlic
1 teaspoon ground coriander
1/2 teaspoon ground ginger
500ml chicken stock
300g skinless chicken thighs
1 240g tin of chickpeas, drained
1 strand of saffron
50g pitted green olives
60g preserved lemon slices
2 tablespoons creme fraiche
A small handful of fresh coriander
Heat the olive oil in a large saucepan over a medium heat. Peel and slice the onion. Saute the onion in the olive oil until just soft. Crush in the garlic and add the coriander and ginger and saute for a few more minutes.
Add the chicken thighs, saffron, chickpeas and stock and simmer gently for 10 minutes. In the meantime halve the olives and slice the preserved lemon slices.
Add the olives and preserved lemons to the saucepan and simmer for 5 more minutes. Roughly chop the coriander.
Add the creme fraiche and coriander and turn up the heat to reduce for 5 more minutes.
Season with salt and pepper to taste and serve. We had ours with brown rice but I imagine it would also have been really good with couscous.