Braised Chicken with Cilantro and Olives is the best way to get a taste of the Mediterranean without actually leaving your kitchen!
The chicken from this dish (Braised Chicken with Cilantro and Olives) literally falls off the bone in this dish as it marinates in a super tasty olive and lemon broth. On its own or served with rice, it’s delicious either way. My culinary genius friend Yaseen, you might remember him from this 30 minute full menu that he put together that was so delicious yet simple (that even my husband was able to make it) is famous for this dish. Those of you that know my husband know that he’s the type that would rather order take out then go through the trouble of even opening the fridge and microwave something. But he loved making the 30 minute menu and even said he wants to try to cook a dish every week! I digress, as I usually do, so back to this olive chicken dish.
One of our friends even bought herself a Dutch oven after tasting this dish and wanting to replicate it at home. Although you can make this dish without a Dutch oven, it is recommended. It will taste amazing with or without it though.
It doesn’t take long to put this dish together. But it does take some time to all cook together. This won’t be a dish that comes together in 30 minutes. Time allows for all the flavors to marry and then its taken off the stove and put in the oven which is the secret to make the chicken extremely tender and allowing it so seep most of the flavor of the olives, lemon and cilantro. This is a dish that needs little prep work but needs its time.
Like I mentioned earlier, this is a famous Yaseen dish. The first time I tasted this I asked how he made it and he casually and gently brushed me off giving me some sort of “oh its made with some olives and onions etc”. Oh, really, thanks. But time passed and one fine day he so generously allowed me into the kitchen for a back end peak of how he makes it and even allowed cameras. And for this I say, you. are. welcome.
Braised Chicken with Cilantro and Olives
A delicious one pot stew of braised chicken with cilantro and olives makes for a perfect dinner any night! Packed with protein and nutrients, this is also a great healthy choice!
- 8-10 pieces of bone-in & skin-on chicken mix of thighs and drumsticks
- 1 Medium white onion Chopped
- 2-3 Garlic Cloves Chopped
- 2-3 Celery Stalks Chopped
- 1 small Bunch Cilantro remove leaves from stem
- ¾-1 lb pitted Whole Kalamata Olives
- 1-2 Bay Leaves
- 1 Sliced Lemon 5-6 slices for garnish/flavor while cooking
- Vegetable or Canola Oil
- 3-4 Teaspoons of Kosher Salt
- 1 Teaspoon Black Pepper
- 1-2 Cups of water
- 1-2 Pinches of Chili Flakes Optional
- Coat bottom of a 5QT Pot or Dutch Oven (preferable) with oil and preheat for 4-5 mins
- Season chicken pieces with salt and pepper on both sides
- Brown chicken in the oil on both sides (approx.. 4-5 mins per side until skin is browned)
- Remove chicken from pot, add in chopped onions and sauté for 3-4 mins until lightly browed
- Add in chopped celery and sauté for 3-4 mins
- Add in garlic and browned chicken (pour in any chicken juices as well)
- Pour in water so that chicken pieces are ¾ of the way submersed in the water (Note: Top layer of chicken should be skin-side up and not submersed in the water)
- Add Seasoning (salt, pepper) and Bay Leaves to the liquid
- Sprinkle the olives in the pot, layer in the lemon slices and finish with a layer of fresh cilantro leaves
- Cook covered on medium-low heat on the stovetop for 40 mins (liquid should be bubbling slowly)
- Remove cover and bake in the oven on 350 for 15-20 Minutes (this will allow liquid to thicken and chicken to crisp, check frequently to ensure chicken doesn’t burn)
- Remove from oven and let rest for 15 mins. Garnish with fresh cilantro leaves before serving