Chicken with Saffron, Olives, and Peas
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
If the sauce seems too thin, you can mix a little broth with two tablespoons of cornstarch in a small bowl and add this mixture to the contents of the pot. The sauce will thicken in two to three minutes.
Ingredients
- Frozen green bean pods - 17.6 oz
- Onion - 1 head
- Chicken Drumstick - 12 pieces
- Garlic - 4 cloves
- Olives stuffed with lemon - 7.1 oz
- Grated Ginger Root - 1.1 oz
- Lemon - 2 pieces
- Vegetable Oil - 1 fl oz
- Coconut Milk - 13 fl oz
- Chicken Broth - 1 qt
- Cilantro - 1.1 oz
- Toasted Cumin Seeds - ½ spoons
- Saffron - a pinch
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a large saucepan or cast-iron pot, heat vegetable oil and sauté the finely chopped onion and cumin seeds. The onion should only be lightly caramelized.
Step 2
Add the chicken drumsticks. Sauté them, stirring occasionally, for about five to seven minutes, then add the finely chopped or grated ginger and minced garlic to the skillet, and sauté for another two to three minutes.
Step 3
Pour in the broth, add the olives, bring the broth to a boil, reduce the heat, cover the saucepan with a lid, and simmer for fifteen minutes.
Step 4
Next, add a pinch of saffron, coconut milk, the juice and zest of two lemons, season with salt and pepper, and simmer for another ten minutes.
Step 5
Pour the green peas into the saucepan, wait for the contents to come to a boil again, season with cilantro, and then remove from heat.
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