Good Food Magazine – 101 One Pot Dishes
1 kg boneless, skinless chicken breast or thighs
1 onion, chopped
3 garlic cloves, crushed
2 tbls olive oil
1/2 lemon finely chopped – the zest, pith and flesh
100gr whole blanched almonds
140gr/5oz green olives (the ones with the pits taste best)
250ml chicken stock
Large handful of cilantro or flat leafed parsley, chopped
- Toss the chicken with the onion, garlic and oil in a large deep frying pan. Cook on med/ high for aprox 8 minutes until everything is beginning to sizzle and the chicken is starting to change color.
- Toss the lemon, almonds and olives over the chicken. Pour in the stock and stir, keeping the chicken in a single layer.
- Cover the the pan and cook on med/low for 20 minutess until the liquid is bubbling vigorously and the chicken is fully cooked. Leave stand for a few minutes before stirring in the cilantro or parsley, then serve.
This is delicious over rice and takes 40-45 minutes and serves 4
