A Cookbook, A Dutch Oven, a Chicken and Olives Recipe
Prep time
Cook time
Total time
Chicken with Olives adapted from Mediterranean Paleo Cooking by Caitlyn Weeks, Nabil Bourmar and Diane SanFilippo
Recipe type: Chicken with Olives and Lemon
Cuisine: Algerian
Serves: 4
  • 1 tablespoon butter or ghee (or olive oil for dairy free)
  • 1 cut up chicken (I used eight thighs)
  • fine sea salt
  • ground black pepper
  • 1 tablespoon cumin
  • 1 pinch saffron
  • 1 medium onion
  • 3 carrots
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • ¼ cup chopped cilantro
  • 1 lemon
  • 2 cups pitted green olives (less if you prefer)
  • ¼ cup chopped fresh cilantro
  1. In Dutch oven, melt fat over medium heat.
  2. Dry chicken. Season with salt and pepper and add to the pan.
  3. Cook for ten minutes. I started with skin side down for about 6 minutes or until browned. Turn over.
  4. Add saffron and cumin, continue to sauté for 2 minutes.
  5. Add onion and garlic and sauté for another two minutes.
  6. Chicken should be brown; onions translucent.
  7. Add broth to pot and cover. Bring to boil and reduce heat.
  8. Remove lid and simmer for 30 minutes.
  9. In the cookbook directions, they ask to boil the olives separately, but I like the flavor of the olives and Add olives and carrots, and half of lemon, sliced. and cook another 20 minutes or until carrots are cooked through.
  10. Squeeze the other half of lemon into the broth.
  11. Serve with the sauce and garnish with cilantro.
Recipe by Spinach Tiger at https://spinachtiger.com/chicken-and-olives-recipe-lodge-cast-iron-dutch-oven/