Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Poulet aux Olives (Chicken with Olives)
Yield: 6-8 servingsTime: 45 minutes, plus 40 minutes inactive
Poulet aux Olives (Chicken with Olives)
Yield: 6-8 servingsTime: 45 minutes, plus 40 minutes inactiveFamily Journey
Casablanca, MoroccoParisRio de Janeiro
SydneyNew York City
At Simone Azoulay’s home in Paris, “Our tradition is to have one fish and one meat dish,” for Shabbat, her son Marc explains. You can serve this poulet aux olives (chicken with olives) braised with ginger, lemon, and saffron after Marie’s poisson à la Marocaine, fish patties in a tomato sauce, or not, it’s wonderful either way. Be sure to prepare a batch of couscous or rice to soak up the sauce.
Cooking note: This recipe calls for saffron, which is an expensive ingredient, but lends the dish an earthy floral note that makes it feel particularly special for Shabbat or a holiday. Look for small boxes of threads of saffron at spice shops or gourmet markets.
Read more about their family in “Whether in Paris, New York, or Beyond, Marc Azoulay Always Makes Time for Shabbat Dinner” and try Simone’s recipes for meatballs with onions, a cooked Moroccan salad of tomatoes and peppers, and cumin-laced beets.
Ingredients
- 3 tablespoons olive oil
- 6 pounds skin-on chicken thighs, dried with paper towels
- 2 onions, halved and thinly sliced
- ¾ teaspoons salt
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 30 threads saffron, bloomed in 1 cup warm water
- Juice of 1 lemon
- 1 ½ inch knob of ginger, grated
- 1 bunch cilantro leaves, chopped
- 2 cups whole Kalamata olives, rinsed
- ¾ cup water
Preparation
Step 1
Heat the olive oil in a large heavy-bottomed pot over medium heat. Place the chicken thighs skin-side down and sear for 3-5 minutes, then flip and sear the other side for about 3 minutes. Transfer the thighs to a large platter and set aside. Work in batches as needed.
Step 2
Lower the heat to medium-low and add the onion to the same pot. Mix with a spatula, scraping up any chicken fat that has stuck to the bottom. Cover and allow to soften for 5-7 minutes.
Step 3
Uncover and add the salt, pepper, garlic, saffron water, lemon juice, ginger, cilantro, and olives. Mix to incorporate and cook for another 5 minutes.
Step 4
Return the chicken thighs to the pot and add the water. Cover and cook over medium-low heat until the chicken is cooked through and tender, and the sauce has thickened, about 40 minutes.
Chicken can be stored in an airtight container in the refrigerator for 3 days.
