Sautéed Chicken With Green Olives And Cilantro

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1/4 cup onion, minced
• 2 teaspoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 1 cinnamon stick
• 3 saffron threads
• 2 cups chicken stock or 2 cups low sodium chicken broth
• salt
• fresh ground pepper
• 3 1/2 lbs chicken, cut into 8 pieces
• 2 tablespoons green olives, minced
• 2 teaspoons fresh lemon juice
• 1 tablespoon cilantro, coarsely chopped (plus more for garnish)

Recipe

• 1 preheat the oven to 500°. heat 1 tablespoon of the olive oil in a small saucepan. add the onion, ginger, garlic, cinnamon and saffron and cook over moderate heat until the onion softens, about 5 minutes. add the chicken stock and season with salt and pepper. increase the heat to high and simmer, stirring occasionally, until the liquid reduces by three-quarters and becomes syrupy, about 20 minutes. remove from the heat.
• 2 season the chicken with salt and pepper. heat 2 tablespoons of the olive oil in a large ovenproof skillet. add the chicken, skin side down, and cook over moderately high heat until lightly browned, 5 to 8 minutes. turn the chicken and cook for 2 minutes. turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced.
• 3 remove the cinnamon stick from the sauce. add the olives and the remaining 1 tablespoon of olive oil and season with pepper. rewarm the sauce over low heat for 1 minute. remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. arrange the chicken on plates and spoon the sauce around it. garnish with cilantro and serve.