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Lemon Chicken with Olives

  • Yield: 4 1x


  • 4 medium chicken thighs (cut into 2 inch pieces)
  • 2 small lemons (thinly sliced--including peel)
  • 2-3 cloves garlic (minced)
  • 2 tbs olive oil (trimmed)
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/2 tsp coarse black pepper
  • 1/2 tsp salt
  • 1/2 medium onion (thinly sliced)
  • 1/3 cup parsley (chopped)
  • 1/3 cup cilantro (chopped)
  • 1/2 cup Kalamata or greek olives (coarsely chopped)
  • 1/2-1 cup broth or water


  1. In a large Dutch oven, heat olive oil and add garlic, ginger, lemons, and turmeric.
  2. Cook on medium heat until fragrant.
  3. Add the chicken and cook until the lemons begin to soften, about 15 minutes. Stir frequently.
  4. Add the onion, parsley, and cilantro and cook until the onion begins to turn soft.
  5. Add the water or broth.
  6. Cover pot, bring to a boil over high heat, reduce to a simmer.
  7. Simmer 25 minutes to 1 hour until chicken is tender.
  8. Remove the lemons from the pot.
  9. Add the olives. Bring to boil and cook until olives are hot.
  10. Serve over rice or with bread (pita or teff)


Source: The International Burrito

  • Category: Main Dish


  • Calories: 527
  • Fat: 40.77 g
  • Carbohydrates: 6.83 g
  • Protein: 32.67 g
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