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)
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.
