• 2 pounds boneless, skinless chicken thighs, trimmed and cut into large bite-size pieces
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • Salt and pepper
  • 1 large onion, thinly sliced
  • 4 large cloves garlic, crushed
  • 2 lemons (organic or Meyer, if available), 1 sliced 1/2 inch thick
  • 2 fresh bay leaves
  • 2 teaspoons (2/3 palmful) turmeric
  • 2 teaspoons (2/3 palmful) coriander
  • 2 teaspoons (2/3 palmful) cumin
  • 1 cinnamon stick
  • 2 cups chicken stock
  • 1 cup large, pitted, green olives
  • A handful mint leaves, finely chopped
  • 2 handfuls flat leaf parsley leaves, finely chopped


Serves: 4 to 6 servings


Heat EVOO in a skillet over medium-high heat. When oil ripples and begins to smoke, add chicken pieces and brown 3-4 minutes to get good color on the chicken. Season with salt and pepper.

Add the onions, garlic, lemon rounds and bay leaves. Cook, stirring frequently, 6-7 minutes more. Add spices, stock and olives to the skillet and cook 5 minutes more to reduce. Remove from heat, squeeze the juice from the remaining lemon into the skillet and stir in the herbs.