Chicken with Golden Raisins, Green Olives, and Lemon.

by Cooking Tips + Recipes · Published January 22, 2024 · Updated January 29, 2024

This delightful recipe offers a perfect balance of savory and sweet flavors. Succulent chicken pieces are pan-seared to golden perfection and then simmered in a flavorful broth infused with the natural sweetness of golden raisins. The combination of these ingredients creates a harmonious blend of textures and tastes, making it a savory and zesty culinary experience that’s both comforting and sophisticated. Whether served over a bed of couscous or accompanied by a side of roasted vegetables, this dish is sure to delight the taste buds with its unique and delicious flavor profile.

Nutritional Information, Per Serving: 540 calories; 25 g fat; 6 g saturated fat; 37 g carbohydrate; 4 g fiber; 40 g protein

Serving Size:

Ingredients

* 1 whole chicken (3.5 – 4 pounds), cut into eight parts
* 2 TBLS olive oil
* 1 tsp salt
* ½ tsp black pepper
* 2 cloves garlic, minced
* 1 tsp turmeric
* 1 tsp freshly grated ginger
* 1 stick (2”) cinnamon
* 2 lemons, one juiced and the other sliced
* 1 cup chicken stock
* 2 potatoes, peeled and cut into ½” thick slices
* 4 carrots, peeled and sliced thin
* 1 cup golden raisins
* ½ cup pimento-stuffed Spanish olives

Preparation

1. Preheat oven to 400 F.

2. In large non-stick pan or Dutch oven, warm oil over medium-high heat. Sprinkle chicken pieces with salt and pepper. Add chicken pieces to pan and brown on all sides, turning at least once. Remove chicken from pan and set aside.

3. Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds. Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan. Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil. Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.

4. Serve immediately with parsley-flecked couscous.