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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
