Lemon and Olive Chicken

Ingredients

• 4 pieces Chicken thighs (Approximately 1.2 kg, skin retained)
• 2 tablespoons Olive oil (Extra virgin oil, full of flavor)
• 1 teaspoon Salt (Fine salt)
• ½ teaspoon Ground black pepper (Freshly ground preferably)
• 3 cloves Garlic cloves (Peeled and crushed with the flat side of a knife)
• 1 medium Onion (Finely sliced)
• 2 cm Fresh ginger (Peeled and cut into julienne)
• 1 large Lemon (Blanched twice to remove bitterness, then cut into quarters)
• 1 tablespoon All-purpose flour (To slightly thicken the sauce)
• 500 ml Water or chicken stock (Chicken stock adds more depth)
• 100 g Pitted green olives (Added at the end of cooking)
• 2 tablespoons Fresh coriander (Coarsely chopped, added at the end)

Instructions

1. Prepare the chicken

   Remove any stray feathers, separate the thighs, trim excess skin and detach the meat from the bone by gently pressing with a thick knife.

   Time: PT15M

2. Prepare the aromatics

   Peel the garlic cloves and crush them, slice the onion, peel the ginger and cut into julienne.

   Time: PT10M

3. Season the chicken

   Sprinkle the thighs with salt and pepper on both sides.

   Time: PT2M

4. Sear the chicken

   Heat 2 tablespoons of olive oil in the sauté pan over medium‑high heat. Place the thighs skin‑side down, let brown for 5 min, then flip and sear the other side for 5 min until golden.

   Time: PT10M

   Temperature: 190°C

5. Sweat the aromatics

   Remove the chicken, add the garlic, onion and ginger to the same sauté pan and sweat over medium heat without browning.

   Time: PT5M

   Temperature: 180°C

6. Blanch the lemon

   Cut the lemon into quarters, plunge into boiling water for 30 s, then immediately transfer to cold water. Repeat a second time to eliminate bitterness.

   Time: PT5M

   Temperature: 100°C

7. Thicken the sauce

   Sprinkle 1 tablespoon of flour over the aromatics, stir quickly to form a light roux.

   Time: PT2M

8. Final cooking of the chicken

   Return the thighs to the sauté pan, add 500 ml of water or chicken stock, bring to a boil then reduce to a simmer. Let simmer for 45 min until the meat is tender.

   Time: PT45M

   Temperature: 95°C

9. Finishing

   Add the green olives and chopped coriander 5 minutes before the end of cooking, let warm without further cooking.

   Time: PT2M

   Temperature: 95°C

10. Serving

    Place the thighs on a platter, drizzle with olive and lemon sauce, serve hot with rice or a green salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken drumsticks
• Instead of Olive oil: sunflower oil
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Onion: shallot
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Lemon: lime
• Instead of All-purpose flour: cornstarch (1 tsp)
• Instead of Water or chicken stock: vegetable broth
• Instead of Pitted green olives: black olives
• Instead of Fresh coriander: basil, parsley

Equipment Needed

• Chef's knife
• Cutting board
• Heavy-bottomed sauté pan (or large skillet)
• Wooden spoon
• Mixing bowl
• Garlic press or knife flat (optional)
• Colander (optional)
• Kitchen tongs (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Sear the chicken until a beautiful coloration to achieve a crispy skin.
• Blanch the lemon twice to eliminate bitterness.
• Simmer the chicken for 45 minutes over low heat to ensure tender meat.

Chef Tips from the Video

• Use homemade chicken stock for an unparalleled depth of flavor.
• For an exotic touch, add a pinch of ras el hanout with the spices.
• Serve with couscous or quinoa to soak up the tasty sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Can be frozen for 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the chicken and let rest for 30 minutes in the refrigerator before cooking for more flavor.
• Prepare the sauce (garlic, onion, ginger, lemon) the day before and keep it refrigerated.
• Olives can be added directly to the dish before reheating for a time‑saving tip.