Servings: ten to twelve.
Warm, earthy spices infuse this savory stew, and olives and lemon add brightness. It’s perfect for casual entertaining because it tastes even better a day or two after it’s made.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Season the chicken all over with 2 tsp. salt and 2 tsp. pepper. Heat the oil in an 8-quart Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the chicken well all over, about 3 minutes per side, transferring each batch to a plate or bowl—it’ll take about 4 batches and 24 minutes total to brown all the chicken. The bottom of the pan will be brown, but that’s OK.
Reduce the heat to medium, add the onions and garlic and cook, stirring occasionally until the onions are softened and golden brown, 5 to 6 minutes. Add the turmeric, cumin, coriander, chiles, cinnamon sticks, and bay leaves and cook, stirring constantly, until fragrant, about 1 minute more. Add the chicken broth, lemon zest, and 1/2 cup of the lemon juice. Cover and simmer over medium-low heat for 30 minutes.
Return the chicken and any accumulated juices to the pot. Carefully stir in the chickpeas and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally, until the sauce has thickened somewhat and the chicken is cooked through, 6 to 8 minutes more. Stir in 1 Tbs. of the remaining lemon juice and season to taste with salt and pepper. Serve over the Saffron Couscous, sprinkled with the cilantro or mint.
Make Ahead Tips
This stew can be prepared and refrigerated up to 3 days ahead or frozen up to 1 month in advance. Reheat gently over medium-low heat, adding 1/2 cup water if the stew seems too thick.
One of my favorite things to make! Love all of the flavors and I was never into chicken thighs before but they are so tender and flavorful. Even better the next day.
I thought this was good, but needed some tweeking. I added a tbl or so of honey and some chopped dates. Served it with roasted cauliflower and carrots.
For adventurous diners this dinner is easy and delicious. I'm still working on the type of green olives to use. The ones in the jar are tasteless. I'm going to try Italian cracked green olives next time. I also reduce the garlic and I don't think it affects the final result.
Really enjoyed and happy with how this recipe turned out. My only comments would be: 1) I doubled the amount of the chicken broth; it's easier to cook down. Otherwise, it dries out the chicken; 2) I don't like couscous, so we served the chicken over steamed spinach. Wonderful vegetarian twist. This had a terrific taste. Complex and yet hearty. I will definitely make this again.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?