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Overhead image of pot on stove with chicken, olive and lemon dish

Braised Chicken with Cilantro and Olives

A delicious one pot stew of braised chicken with cilantro and olives makes for a perfect dinner any night! Packed with protein and nutrients, this is also a great healthy choice!

Course Chicken, chicken dishes, Entree
Cuisine Mediterranean, Middle Eastern
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 710 kcal
Author Nadia Hubbi || Yaseen

Ingredients

  • 8-10 pieces of bone-in & skin-on chicken mix of thighs and drumsticks
  • 1 Medium white onion Chopped
  • 2-3 Garlic Cloves Chopped
  • 2-3 Celery Stalks Chopped
  • 1 small Bunch Cilantro remove leaves from stem
  • ¾-1 lb pitted Whole Kalamata Olives
  • 1-2 Bay Leaves
  • 1 Sliced Lemon 5-6 slices for garnish/flavor while cooking
  • Vegetable or Canola Oil
  • 3-4 Teaspoons of Kosher Salt
  • 1 Teaspoon Black Pepper
  • 1-2 Cups of water
  • 1-2 Pinches of Chili Flakes Optional

Instructions

  1. Coat bottom of a 5QT Pot or Dutch Oven (preferable) with oil and preheat for 4-5 mins
  2. Season chicken pieces with salt and pepper on both sides
  3. Brown chicken in the oil on both sides (approx.. 4-5 mins per side until skin is browned)
  4. Remove chicken from pot, add in chopped onions and sauté for 3-4 mins until lightly browed
  5. Add in chopped celery and sauté for 3-4 mins
  6. Add in garlic and browned chicken (pour in any chicken juices as well)
  7. Pour in water so that chicken pieces are ¾ of the way submersed in the water (Note: Top layer of chicken should be skin-side up and not submersed in the water)
  8. Add Seasoning (salt, pepper) and Bay Leaves to the liquid
  9. Sprinkle the olives in the pot, layer in the lemon slices and finish with a layer of fresh cilantro leaves
  10. Cook covered on medium-low heat on the stovetop for 40 mins (liquid should be bubbling slowly)
  11. Remove cover and bake in the oven on 350 for 15-20 Minutes (this will allow liquid to thicken and chicken to crisp, check frequently to ensure chicken doesn’t burn)
  12. Remove from oven and let rest for 15 mins. Garnish with fresh cilantro leaves before serving