Chicken with Olives by @niangcook

≈ 1h20

4 servings

🍗

1.5 kg

Whole chicken

🧂

5 g

Salt

⚫

2 g

Pepper

🫙

3 g

Ras el hanout

🌶️

2 g

Paprika

🫙

2 g

Cumin

🫚

2 g

Ginger

🧅

450 g

Onion

🧄

6 g

Garlic

🌿

15 g

Parsley

💧

180 ml

Water

🫒

150 g

Olives

  1. Peel
    • onion
    • garlic
    • flat-leaf parsley

    Peel and finely chop the onion, garlic, and flat-leaf parsley.

  2. Combine
    • salt
    • Ginger

    Combine the salt, black pepper, ras el hanout, paprika, ground cumin, and ground ginger in a small bowl.

  3. Rub
    • whole chicken
    • salt

    Rub the whole chicken with the prepared spice mixture, covering it evenly.

  4. Heat
    • olive oil
    • whole chicken

    Heat the olive oil in a lidded cooking pot over medium heat. Brown the seasoned whole chicken for about 8 minutes, turning with tongs.

  5. Add
    • onion
    • garlic
    • flat-leaf parsley

    Add the chopped onion, garlic, and parsley around the chicken. Stir the vegetables in the cooking oil for 3 minutes.

  6. Pour
    • water

    Pour 175 ml water into the pot. Cover the pot and simmer over low heat for 40 minutes.

  7. Add
    • green olives
    • whole chicken

    Add the green olives to the sauce. Cover and cook for 15 to 20 minutes, until the chicken reaches 75°C / 165°F at its thickest part.

  8. Spoon
    • whole chicken
    • green olives
    • onion

    Rest the chicken for 5 minutes. Carve it and spoon the onion-olive sauce over each serving.

Chicken with Olives by @niangcook

≈ 1h20

4 servings

🍗

1.5 kg

Whole chicken

🧂

5 g

Salt

⚫

2 g

Pepper

🫙

3 g

Ras el hanout

🌶️

2 g

Paprika

🫙

2 g

Cumin

🫚

2 g

Ginger

🧅

450 g

Onion

🧄

6 g

Garlic

🌿

15 g

Parsley

💧

180 ml

Water

🫒

150 g

Olives

Preparation Steps

  1. Step 1/8

    Peel and finely chop the onion, garlic, and flat-leaf parsley.

    🧅onion
    🧄garlic
    🌿flat-leaf parsley
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Combine the salt, black pepper, ras el hanout, paprika, ground cumin, and ground ginger in a small bowl.

    🧂salt
    ⚫black pepper
    🫙ras el hanout
    🌶️paprika
    🫙ground cumin
    🫚ground ginger
    🥄measuring spoons

  3. Step 3/8

    Rub the whole chicken with the prepared spice mixture, covering it evenly.

    🍗whole chicken
    🧂salt
    ⚫black pepper
    🫙ras el hanout
    🌶️paprika
    🫙ground cumin
    🫚ground ginger

  4. Step 4/8

    Heat the olive oil in a lidded cooking pot over medium heat. Brown the seasoned whole chicken for about 8 minutes, turning with tongs.

    🫒olive oil
    🍗whole chicken
    🥢tongs
    🥄wooden spoon

  5. Step 5/8

    Add the chopped onion, garlic, and parsley around the chicken. Stir the vegetables in the cooking oil for 3 minutes.

    🧅onion
    🧄garlic
    🌿flat-leaf parsley
    🥄wooden spoon

  6. Step 6/8

    Pour 175 ml water into the pot. Cover the pot and simmer over low heat for 40 minutes.

    💧water
    🥛measuring jug

  7. Step 7/8

    Add the green olives to the sauce. Cover and cook for 15 to 20 minutes, until the chicken reaches 75°C / 165°F at its thickest part.

    🫒green olives
    🍗whole chicken
    🥄wooden spoon

  8. Step 8/8

    Rest the chicken for 5 minutes. Carve it and spoon the onion-olive sauce over each serving.

    🍗whole chicken
    🫒green olives
    🧅onion
    🔪chef's knife
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Seasoning, Vegetables, Liquid

Ingredients

Whole chicken, Salt, Pepper, Ras el hanout, Paprika, Cumin, Ginger, Onion, Garlic, Parsley, Water, Olives

Notes

Salt (part of spice mix), Pepper (part of spice mix), Ras el hanout (part of spice mix), Paprika (part of spice mix), Cumin (part of spice mix), Ginger (part of spice mix), Water (15-20cl in the pot), Olives (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Low-carbohydrate, Ketogenic, Paleo

Calories

455 kcal

Macro nutrients

Protein: 38g, Fat: 28g, Carbohydrates: 12g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 840mg, Potassium: 560mg, Iron: 2.8mg, Calcium: 70mg

Vitamins

Vitamin A: 85mcg, Vitamin C: 14mg, Vitamin B6: 0.7mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring jug, wooden spoon, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family dinner, Weekend meal, Festive meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Juicy, Silky, Saucy

Flavors

Savory, Warmly spiced, Salty, Aromatic, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Store in a freezer-safe airtight container,Freeze after cooling,Thaw in the refrigerator before reheating)