In some ways I’m your typical Jewish wife (in the making). I guess it was inevitable since I was raised partially in Israel, living off green olives, pita, hummus, falafel, tomato/cucumber salads, etc. I must say, Israelis and Mediterranean countries have such an array of delicious ingredients used in their foods that I will forever be partial to those flavors. Cumin, tumerick, paprika, zartar to list a few. Pretty much the more difficult to pronounce the better! This green olive chicken (recipe adapted from my mother) has quickly become a favorite in our household, as we are serious olive enthusiasts and I use A LOT of olives in my version. I’ve got quite a few Mediterranean recipes and Skinny Snacks coming your way!
- Chicken filets
- Olive oil
- 1 Onion, chopped
- 1 tblspn minced garlic
- 1 tspn paprika
- 1 tspn tumerick
- 1 tspn cumin
- 2 cups chicken broth
- 2 tblspns olive juice
- 1 can green olives
- Pat your chicken with salt and pepper.
- Heat oil in a pan and cook your chicken until lightly browned. Remove from heat on a plate and set aside (I leave mine in my turned OFF over so retain heat).
- Reduce heat to medium and add olive oil (2 tblspns), onions, garlic, black pepper (3/4 tspn), salt (1/4 tspn), cumin, paprika, and tumeric.
- Cook for 5 minutes, then add the chicken broth and bring to a boil.
- Add your olives to the mixture and let sit for another 5 minutes.
- Reduce heat to low/medium and add the chicken for the final 5 minutes.
- Serve over hot couscous with plenty of juice!