Arabian Chicken with Lemon and Olives Recipe

Introduction

This Arabian chicken with lemon and olives is a flavorful, hearty dish that combines tender chicken with vibrant spices, tangy lemon, and briny olives. It’s perfect for a comforting meal that offers a delightful blend of Mediterranean flavors.

Ingredients

• 10g no-fat cooking spray (cacao butter) or 10g olive oil
• 450g boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 small red potatoes, peeled and diced
• 1 can (780g) diced tomatoes
• 4 large garlic cloves, minced
• 1-2 cups fat free chicken broth
• 1 cup green olives, pitted
• 3 tbsp capers, rinsed
• 1/4 cup fresh parsley, finely chopped
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Juice from 1 lemon, fresh squeezed
• Zest from ½ a fresh lemon
• Salt and pepper to taste

Instructions

1. Step 1: Spray a large pot or Dutch oven with cooking spray or add olive oil. Heat over medium-high heat.
2. Step 2: Cut the chicken into bite-size pieces. Brown the chicken in the pot, turning occasionally, for about 15 minutes until all sides are golden. Remove and set aside.
3. Step 3: Add minced garlic and chopped onion to the pot. Sauté, stirring constantly, until tender, about 5 minutes.
4. Step 4: Return the chicken to the pot and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, and pepper. Stir to coat the chicken evenly with spices.
5. Step 5: Add diced potatoes, canned tomatoes, and enough chicken broth (1 to 2 cups) to cover the chicken and potatoes. Cover the pot and simmer on low heat, stirring occasionally, until the chicken is cooked through and tender, about 25-30 minutes.
6. Step 6: Stir in lemon juice, lemon zest, capers, olives, and parsley. Heat through for a few minutes. Taste and adjust seasoning with salt and pepper if needed.
7. Step 7: Serve the dish hot, garnished with extra parsley if desired.

Tips & Variations

• For extra depth of flavor, marinate the chicken in lemon juice and spices for 30 minutes before cooking.
• You can substitute red potatoes with Yukon gold or baby potatoes if preferred.
• If you like a bit of heat, add a pinch of cayenne pepper with the other spices.
• Use fresh tomatoes instead of canned for a lighter taste during summer months.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors will deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness to the dish. Adjust cooking time slightly if needed to ensure they are cooked through.

Is this dish spicy?

This recipe is mild but flavorful with warm spices. You can easily add cayenne or chili flakes if you prefer a spicy kick.

Arabian Chicken with Lemon and Olives Recipe

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★★★★★

4.7 from 118 reviews

• Author: Ben
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Arabian Chicken with Lemon and Olives combines tender, bite-sized chicken pieces simmered with aromatic spices, green olives, capers, and fresh lemon juice, delivering a vibrant and flavorful Middle Eastern-inspired dish. With a blend of warm spices like cumin, turmeric, and cinnamon, and enhanced by the freshness of lemon and parsley, this hearty stew is perfect for a comforting yet exotic meal.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 450g boneless, skinless chicken breasts, cut into bite-size pieces
• 1 large onion, finely chopped
• 3 small red potatoes, peeled and diced
• 4 large garlic cloves, minced

Liquids and Seasonings

• 1 can (780g) diced tomatoes
• 1–2 cups fat-free chicken broth (enough to cover chicken and potatoes)
• 10g no-fat cooking spray (cacao butter) or 10g olive oil
• 1 cup green olives, pitted
• 3 tbsp capers, rinsed
• 1/4 cup fresh parsley, finely chopped
• Juice from 1 fresh lemon
• Zest from ½ fresh lemon

Spices

• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper to taste

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Instructions

1. Prepare the Pot and Brown Chicken: Spray a large pot or Dutch oven with the no-fat cooking spray or olive oil and heat over medium-high heat. Cut the chicken breasts into bite-sized pieces, then add them to the pot. Brown the chicken pieces evenly on all sides for about 15 minutes, ensuring they develop a nice golden color. Once browned, remove the chicken from the pot and set aside.
2. Sauté Garlic and Onion: Add minced garlic and finely chopped onion to the same pot. Sauté while stirring constantly until the onion is tender and translucent, about 5 minutes, ensuring the garlic doesn’t burn.
3. Add Spices and Return Chicken: Return the browned chicken pieces to the pot with the sautéed garlic and onion. Sprinkle in the cumin, paprika, turmeric, cinnamon, nutmeg, salt, and pepper. Stir well to coat the chicken evenly with the spices.
4. Cook Potatoes and Tomatoes: Add the diced red potatoes and canned diced tomatoes to the pot. Pour in enough fat-free chicken broth (1-2 cups) to cover the chicken and potatoes. Stir gently to combine.
5. Simmer the Stew: Cover the pot and reduce the heat to low. Let the mixture simmer gently, stirring occasionally, until the chicken is tender and thoroughly cooked through and potatoes are soft, about 25 to 30 minutes.
6. Add Final Flavorings: Stir in the lemon juice, lemon zest, rinsed capers, green olives, and chopped fresh parsley. Heat through for a few minutes to meld the flavors. Taste and adjust salt and pepper as needed.
7. Serve: Serve the Arabian chicken hot, ideally with a side of rice or warm flatbread to soak up the delicious sauce.

Notes

• For a richer flavor, you can substitute fat-free chicken broth with low-sodium broth.
• If cacao butter cooking spray isn’t available, olive oil is an excellent replacement.
• Adjust the number of olives and capers to your liking depending on how salty you want the dish.
• Serve with couscous, rice, or warm pita bread for a complete meal.
• Ensure to rinse capers well to reduce excess saltiness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Arabian chicken, lemon chicken, chicken with olives, Middle Eastern chicken stew, spiced chicken, healthy chicken recipe