Equipment
Ingredients
Chicken & Aromatics
- 1200 g chicken thighs and drumsticks, bone-in, skin-on
- 30 ml olive oil
- 1 yellow onion, sliced
- 4 garlic cloves, minced
Braising Liquid & Vegetables
- 250 ml chicken stock, unsalted or low-sodium
- 120 g green olives, pitted
- 200 g lacinato kale, stems removed, roughly chopped
- 5 g ground cumin
- 5 g ground coriander
- 2 g ground turmeric
Finishing
- 1 lemon, zested and juiced
- 15 g fresh cilantro, roughly chopped
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 558 kcal
- Protein
- 64 g
- Carbohydrates
- 19 g
- Fat
- 26 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 1973 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 283 mg
- Potassium
- 1160 mg
- Calcium
- 198 mg
- Iron
- 5.3 mg
- Magnesium
- 105 mg
- Phosphorus
- 639 mg
- Zinc
- 5.4 mg
- Vitamin A
- 207 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 185 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.75 mg
- Niacin
- 17.6 mg
- Folate
- 25 mcg
- Water
- 389 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the chicken pieces completely dry with paper towels. Season liberally on all sides with salt and freshly cracked black pepper.
Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear undisturbed until deep golden brown, about 6-8 minutes. Flip and sear the other side for 2 minutes. Remove chicken to a plate and set aside.
Reduce heat to medium. Add sliced onions to the rendered fat in the skillet. Sauté for 4-5 minutes until softened. Add minced garlic, cumin, coriander, and turmeric; cook for 1 minute until fragrant.
Pour in the chicken stock and half of the lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (fond).
Return the chicken to the pan, skin-side up. Scatter the pitted olives around the chicken. The liquid should come about halfway up the chicken (do not submerge the crispy skin). Reduce heat to low, cover, and simmer for 25 minutes.
Remove the lid. Stir in the chopped kale around the chicken pieces. Increase heat slightly and simmer uncovered for 5-7 minutes until the sauce reduces slightly and the chicken reaches an internal temperature of 74°C/165°F.
Remove from heat. Stir in the remaining lemon juice and zest. Taste the sauce and adjust salt if needed (olives add significant salt). Garnish with fresh cilantro before serving.
Chef's Notes
- Castelvetrano olives are recommended for their buttery, mild flavor and firm texture compared to softer, more acidic varieties.
- Be cautious with added salt; as the braising liquid reduces and olives release their brine, the dish becomes naturally salty.
- For a thicker sauce, you can mash a few of the cooked garlic cloves and onion pieces into the liquid before serving.
- Serve directly from the skillet for a rustic presentation that keeps the food warm.
- If using spinach instead of kale, add it only in the last 2 minutes of cooking as it wilts much faster.
Storage
Refrigerator: 3 days — Store in an airtight container. The greens may lose some vibrancy upon reheating.
Freezer: 2 months — Remove bones before freezing for easier storage. Greens may become soft upon thawing.
Reheating: Gently warm in a covered skillet over medium-low heat with a splash of water or stock to prevent drying.
Troubleshooting
Chicken skin became soggy
Cause: Liquid level was too high or lid was kept on too long
Fix: Place the skillet under a hot broiler for 2-3 minutes to crisp the skin (watch closely to prevent burning)
Prevention: Ensure braising liquid only covers the bottom 2/3 of the chicken; finish cooking uncovered
Cultural Context
This dish draws inspiration from North African tagines and Mediterranean skillet meals, utilizing the classic preservation trinity of olives, lemons, and cured aromatics. The technique of braising bone-in poultry with fruit and brine is a hallmark of Moroccan cuisine, adapted here for the modern stovetop.
