Algerian Chicken with Olives
Chicken provides complete protein, while olives and olive oil deepen the flavor and add gentle fats. Carrot and lemon juice keep the dish brighter without a heavy carb load. The result is a satisfying North African-style stew that works both for dinner and for make-ahead meals over the next couple of days.
Cut the chicken (1200 g) into large pieces, slice the carrot (120 g) into thick rounds, and cut the onion (120 g) into half-rings. Finely chop the garlic (10 g), rinse the green olives (200 g) if they are very briny, and prepare the lemon juice (20 g).
Heat the olive oil (30 g) in a deep skillet or saucepan. Cook the onion (120 g) for 3 minutes until softened, then add the chicken (1200 g) and heat it for 5 more minutes until the surface starts to firm up lightly.
Add the carrot (120 g), garlic (10 g), turmeric (2 g), water (1200 g), and salt (5 g). Cover with a lid and stew over medium heat for about 35 minutes, until the chicken becomes tender and fully cooked through.
Add the green olives (200 g) and pour in the lemon juice (20 g). Stew for 10 more minutes without a hard boil so the flavor comes together and the olives season the sauce. Serve hot, spooning the sauce over the chicken.
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