Chicken thigh with olives
The best part of this dish is the olives. I love olives in sauce, they’re soft and soak up all the flavors of the sauce, and the chicken also add their own amazing flavor.
I recommend serving this with white rice to soak up all the flavors. This dish makes a great lunch or supper. So yummy!
Makes 4 servings
600 grams boneless skinless chicken thighs, cut into small pieces
2 medium onions
4 cloves of garlic
1 can sliced olives
1 level tsp flour
1 heaped Tbsp tomato paste
1 tsp sugar
1.5 cups water
1 Tbsp Moroccan paprika
1/3 tsp turmeric
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Bring a pot of water to a boil, add the olives and cook for around 10 minutes, then drain and repeat.
2. Dice the onion. Heat 3-4 Tbsp of oil in a pot and add the onion. Sauté until golden. Chop the garlic and add to the pot. Sauté for around a minute and then add the flour and stir until dissolved.
3. Add the other ingredients and cook for a few minutes. Add the olives and cook for 10 minutes.
4. Add the chicken thighs and cook for 10 minutes, stirring occasionally. If necessary, add more liquid.
Good to know…
You can add a hot pepper and sauté with the onion (yum!). You can make thistwo days in advance.