Paula Wolfert is an authority on Middle Eastern and Mediterranean cooking, and this chicken recipe is an adaptation of one of Wolfert’s by the Wednesday Chef blog. It calls for boiling olives before adding them to the rest of the dish, giving them a softer texture.
Source: The Wednesday Chef
Enlarge Image Credit: The Wednesday Chef
FROM THE RECIPE:
After our great success with exotically-spiced chicken thighs a few weekends ago, I was happy to find an old New York Times clipping for a dish from Paula Wolfert's "Mediterranean Cooking" in my tattered notebook. All it required was a pot filled with sliced onions, skinless chicken thighs laid on top, a generous dusting of cumin, sweet paprika, turmeric and ground ginger, and a chicken-broth bath. The pot simmered away quietly (while I had to boil olives, which seemed on par with the craziness of boiling bacon) until the gravy turned a rich, rusty red. The boiled olives and the juice of one lemon went in at the end to brighten the flavor of the sauce while it reduced.
Get the Recipe from The Wednesday Chef