From Chicken-the best ever recipe collection
2 tbsp olive oil
1 large onion, sliced
1 tbsp grated fresh root ginger
3 garlic cloves, crushed
1 tsp paprika
1 cup chicken stock
2-3 saffron strands, soaked in 1 tbsp boiling water
4-5 spring onions, chopped
15-20 black and green olives, stoned
juice of 1/2 lemon
salt and freshly ground black pepper
Heat the oil in a large saucepan or flameproof casserole. Add the chicken and saute until golden on all sides.
Add the onion, ginger, garlic and paprika and season to taste with salt and pepper. Continue to fry over a moderate heat, coating the chicken with the mixture.
Add the chicken stock and saffron, and bring to the boil. Cover, lower the heat and simmer gently for 45 minutes.
Add the spring onions and cook for a further 15 minutes until the chicken is well cooked and the sauce is reduced to about 120 ml. The chicken juices should run clear when the thickest part of the thigh is pierced with a skewer or the point of a sharp knife. Add the olives and lemon juice, and cook for a further 5 minutes.
Transfer the chicken to a large deep serving plate and pour over the sauce. Serve with rice.
I am not too sure which country’s cuisine this recipe belongs to but in my chicken – best ever collection cookbook, the recipe is situated next to Chicken and Pork adobo (incidentally I am thinking of cooking this soon), a filipino dish so my suspicion is that this is a filipino dish. Anyway, I am coming to the conclusion that I really like the savoury/sour combo which is what this chicken dish is all about – the lemon and the olives. Very tasty!