SERVES 4
TOTAL TIME: 45 minutes
Look for large, pitted green olives at the olive bar in the supermarket. Pimento-stuffed olives can be substituted for the large green olives in a pinch. Serve with rice or couscous.
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3 |
tablespoons olive oil |
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8 |
(3-ounce) boneless, skinless chicken thighs, trimmed and halved |
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Salt and pepper |
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1 |
onion, halved and sliced thin |
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3 |
(4-inch) strips lemon zest plus 1 tablespoon juice |
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4 |
garlic cloves, minced |
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1½ |
teaspoons garam masala |
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1 |
teaspoon paprika |
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1 |
cup low-sodium chicken broth |
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1 |
cup pitted large green olives, quartered |
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3 |
tablespoons minced fresh cilantro |
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown half of chicken lightly on one side, about 2 minutes; transfer to plate. Repeat with 1 tablespoon oil and remaining chicken; transfer to plate.
2. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until onion is softened, about 5 minutes. Stir in lemon zest, garlic, garam masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth and olives, scraping up any browned bits.
3. Add browned chicken with any accumulated juices, cover, and simmer gently until chicken is very tender, about 15 minutes; transfer chicken to platter and tent loosely with aluminum foil.
4. Continue to simmer sauce until slightly thickened, about 5 minutes. Stir in cilantro and lemon juice and season with salt and pepper to taste. Pour sauce over chicken and serve.