« back to recipes search results
Chicken with Green Olives, Rosemary & Tomatoes in a North African style
An excellent dish that's cheap and easy to make. Serve with couscous, pilau rice or just French bread & a salad
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 4, as a main course:
1 tablespoon (15ml) Olive Oil
8 Chicken Thighs – free range if possible
2 tablespoons Flour – seasoned with ½ teaspoon (2ml) Salt and a few generous grinds of Black Pepper
3 medium cloves of Garlic, peeled & chopped
the needles from 3 sprigs of fresh Rosemary, chopped
2 x 400g tins of chopped Tomatoes
1 x 400g tin of Cannellini Beans – drained and rinsed through with water
300ml/½ pint Chicken Stock (made with ½ a stock cube) or the same quantity of Dry White Wine if you're feeling smart
16 pitted Green Olives
2 rounded teaspoons Berbere Spices – available from www.gourmetherbs.co.uk or from good deli's & supermarkets
1. Roll the chicken pieces in the seasoned flour, which you have previously mixed well together.
2. Discard any surplus.
3. Heat the olive oil in a wide frying pan, over a medium heat.
4. Fry the chicken, and turn it over so it is golden brown on all sides - about 5-6 minutes in total.
5. Remove the chicken from the pan, leaving any oil behind, and put these in a saucepan or casserole able to take direct heat - and big enough to hold all the ingredients.
6. Leaving the frying pan on a low heat, add the garlic, followed after a minute by the tomatoes, Berbere spices and rosemary. Bring to the simmer, scraping any residues from the bottom of the frying pan as you do (these will add both flavour and colour).
7. Pour the tomato mixture of the chicken pieces, then add the chicken stock/wine.
8. Bring these to simmering point again, and cook for 25 minutes.
9. Add the drained cannellini beans and olives, stir well in, and cook for a further 15 minutes.