Chicken with bacon and olives

Recipe from: 5/1/2006 12:00:00 AM
chicken, bacon

Ingredients 11
Servings 1
Minutes 20


Serving Change
  • 2
    onions, halved and sliced
  • 2
    ground cumin
  • 5
    ground paprika
  • 6
    chicken thighs
  • 2
    ground saffron or turmeric
  • 1
    freshly chopped parsley or coriander, to serve
  • 250
    rindless streaky bacon
  • 2
    cloves garlic, crushed
  • 60
    olive oil
  • 60
    green olives
  • 250
    prepared chicken stock


Oven temperature: 180°C.

1. Heat half the oil in a saucepan over a medium heat. Once the oil is hot, add the chicken pieces and brown on both sides. Remove from the pan and set aside.

2. Add the remaining oil and the onions to the pan. Fry over a medium heat until soft, then add the garlic and the spices. Transfer the mixture to a greased ovenproof dish.

3. Pull the skins off the chicken pieces and discard. Wrap two pieces of bacon around each piece of chicken and secure with toothpicks. Place the chicken on top of the onions. Scatter the olives around the dish, and pour in the chicken stock. Cover with a lid or foil and bake in a preheated oven for 20 minutes.

4. Uncover the dish and bake for another 20 to 30 minutes until the bacon is crisp. Season with salt and freshly ground black pepper. Top with fresh parsley or coriander. Serve with rice or couscous and vegetables.


Read more on: poultry  |  shallow-fry

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