The dish can be made in a tajine, skillet, or slow cooker.
Serves 4
1 Tbs. (15 ml) (dairy-free) butter, ghee, or coconut oil
1 whole organic chicken, cut into 8-10 pieces or two chicken breast
1 pinch of saffron
1 Tbs. (15 g) ground cumin or 1 tsp. (5 g) turmeric
1 medium white organic onion, diced
1 tsp. (5 g) minced garlic or garlic powder
4 cups (960 ml) organic chicken broth
2 cups (260 g) pitted green olives or a mix of green and black
3 medium organic carrots, cut into 1/4-inch (6 mm) circles
1 organic lemon cut into thin slices or 2 Tbs./30 ml liquid lemon)
1/4 cup (30 g) chopped cilantro or parsley for garnish
TAJINE or SKILLET:
1. Melt the butter in a a large stockpot over medium heat.
2. Add the chicken and cook 10 minutes.
3. Season with saffron and cumin/turmeric, sauté 2 minutes.
4. Add the onion and garlic, sauté 2 minutes.
5. Add the broth and cover.
5. Bring to a boil and reduce to medium-low.
6. Remove the lid on the chicken and simmer for 30 minutes.
6. Bring a saucepan of 4 cups (960 ml) of water to a boil,.
7. Put the olives in the water and boil for 8 minutes to remove the bitterness and drain.
8. Add the olives, carrots, and half of the lemon. Cook for 20 minutes.
9. Squeeze the remaining half lemon over the finished dish before serving.
10. Serve with the sauce and garnish.
SLOW COOKER:
1. Boil the olives for 8 minutes and drain.
2. Place all the ingredients except chicken and cilantro/parsley in a slow cooker. Mix well.
3. Add the chicken under the sauce.
4. Cook for 6 hours on low.
5. Serve with the sauce and garnish.
SERVE WITH:
Use one of the couscous recipes.
-modified Mediterranean Paleo Cooking
