Olives are an important part of the Mediterranean diet, and with good reason. In addition to being packed with vitamin E and other nutrients, they are high in healthy phytochemicals and monounsaturated fat, which may play a role in cardiovascular health. Consumption of olive oil may help prevent cancer, mitigate autoimmune disorders, and balance blood pressure and metabolism.
This week’s recipe features green olives paired with lemons in a delicious chicken recipe. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
Chicken With Olive And Lemons
The San Francisco Chronicle Cookbook, Michael Bauer and Fran Irwin (Ed) (1997)
- ⅓ cup olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, minced
- 1½ Tbsp fresh parsley, chopped
- 1 Tbsp fresh cilantro, chopped
- 1 tsp salt
- ½ tsp pepper
- ⅛ tsp powdered saffron (a pinch of whole saffron can be substituted)
- 1 broiler fryer, cut into serving pieces
- 1½ lemons, cut into wedges (Meyer lemons are recommended because of the thin fragrant rind that softens nicely when cooked)
- ⅓ cup cracked green olives (Kalamata olives can be substituted)
- Heat oil in a large pot, casserole, or Dutch oven. Stir in the first 8 ingredients. Add chicken pieces and turn to coat well. Arrange lemon wedges on top. Cover and simmer (turning occasionally) for about 2 hours. Remove chicken and lemon wedges and keep warm. Cook liquid over high heat until reduced to a thick sauce. Add olives, heat and pour over chicken.
Note: Two volumes of this cookbook have been published by Chronicle Books. Well-known past columnists include Flo Baker, Georgeanne Brennan, Marion Cunningham, Laxmi Hiremath, Jacqueline McMahan, and Marlena Spieler. Rod Smith, a wine writer and cook, found this recipe written in the back of a copy of Paula Wolfert’s Couscous and Other Good Food from Morocco. According to that cookbook, chicken with lemon and olives is one of the great combinations of Moroccan cookery, and Ms. Wolfert provides 4 different variations.