A Cookbook, A Dutch Oven, a Chicken and Olives Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 clove garlic minced
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
- ground black pepper
- 1 medium onion
- 1/4 cup chopped cilantro
- 1 lemon
- 1 tablespoon cumin
- 3 carrots
- fine sea salt
- 1 tablespoon butter or ghee (or olive oil for dairy free)
- 1 cut up chicken (i used eight thighs)
- 1 pinch saffron
- 2 cups pitted green olives (less if you prefer)
- Carbohydrate 8.34778456342664 g
- Cholesterol 920 mg
- Fat 185.148735125387 g
- Fiber 2.88217554734517 g
- Protein 229.292952687912 g
- Saturated Fat 52.9116730333587 g
- Serving Size 1 1 Serving (1312g)
- Sodium 2058.72374167211 mg
- Sugar 5.46560901608147 g
- Trans Fat 15.8206412583993 g
- Calories 2668 calories
In Dutch oven, melt fat over medium heat.Dry chicken. Season with salt and pepper and add to the pan.Cook for ten minutes. I started with skin side down for about 6 minutes or until browned. Turn over.Add saffron and cumin, continue to sauté for 2 minutes.Add onion and garlic and sauté for another two minutes.Chicken should be brown; onions translucent.Add broth to pot and cover. Bring to boil and reduce heat.Remove lid and simmer for 30 minutes.In the cookbook directions, they ask to boil the olives separately, but I like the flavor of the olives and Add olives and carrots, and half of lemon, sliced. and cook another 20 minutes or until carrots are cooked through.Squeeze the other half of lemon into the broth.Serve with the sauce and garnish with cilantro.
