Chicken Sautéed with Potatoes, Olives, and Lemon is a modern British recipe (based on Mediterranean recipes) for a classic dish of chicken feied with potatoes and green olives in a spiced lemon base. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Sautéed with Potatoes, Olives, and Lemon.
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Despite the obvious Mediterranean influences, this flavourful stew is ideal for winter. I prefer chicken thighs for their flavour, but in this recipe, you can just as well use chicken breasts
Ingredients:
1kg boneless, skinless, chicken thighs
2 tbsp olive oil
2 large onions, peeled and chopped
1 lemon
pinch of saffron (optional)
350g small potatoes
1 generous handful green olives
chicken stock
For the Spice Paste:
3 plump garlic cloves
½ tsp smoked paprika
2 tbsp ground turmeric
1 tsp cumin seeds
3 tbsp olive oil
Pinch of sea salt
Method:
Place the chicken thighs between two sheets of plastic and pound slightly to flatten (you only want to even out the thickness and open them up, don’t over-flatten). Set aside.
Start with the spice paste. Peel the garlic and place in a mortar or food processor. Add a pinch of salt and pound to a paste. Stir in the paprika, turmeric and cumin seeds then grind, introducing just enough olive oil (about 3 tbsp) to form a loose paste.
Put the chicken thighs in a bowl, add the spice paste and toss to coat (or rub in with your fingers). Cover with a plate and set aside to marinate in a cool place for a at least an hour.
Heat a little olive oil in a wide pan, add the onions and let them soften and colour lightly over low heat (about 6-8 minutes). Remove from the pan with a slotted spoon and set aside. Increase the heat to medium-high then introduce the chicken thighs to the pan, letting them colour lightly on both sides (about 3 minutes per side).
Thinly slice the lemon and add to the pan with the saffron threads and enough stock to come halfway up the chicken pieces (about 300ml). Thinly slice the potatoes into discs and add to the pan, return the onions. Reduce the heat to medium then cover the pan with a lid and leave to cook for 15-20 minutes until the chicken and potatoes are cooked.
Add the olives and check the seasoning. Remove the chicken and set aside to keep it warm, then turn up the heat and let the liquid reduce a little until slightly soupy. Return the chicken to the pan and serve.
I typically serve this with a knife, fork and spoon.
