Chicken with Olives

👨‍🍳 Method

To assemble

1. 1
   Bring the olives to a boil once in water and drain, to get rid of the canned taste.

   StoveWide, shallow potColander
2. 2
   Cut the chicken into large chunks.

   KnifeCutting board
3. 3
   Heat the oil in a wide pot and brown the chicken on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 4
   Add the garlic to the oil left in the wide pot and fry 30 seconds, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add the turmeric and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the water and olives and bring to a boil.

   Stove
7. 7
   Return the chicken to the pot.
8. 8
   Turn down to low, cover and simmer about an hour, until the chicken soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 9
   Add the lemon juice and cook another 5 minutes, until the sauce is boiling.

   Stove