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2
tablespoons plus 1 teaspoon extra virgin olive oil
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1/4 cup
minced onion
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2 teaspoons
minced ginger
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2-inch
piece cinnamon
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A few
strands of saffron or 1/2 teaspoon dried turmeric
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Salt
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2 cups Rich
Chicken Stock or other stock
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2
tablespoons peanut or neutral-flavored oil, such as canola
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One 3- to
4-pound chicken, cut up for sautéing
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Freshly
ground black pepper
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2
tablespoons minced green olives
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2 teaspoons
lemon juice
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1
tablespoon coarsely chopped cilantro leaves
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Preheat
the oven to 500 degrees F. Place 2 tablespoons olive oil in a
small saucepan over medium heat. Add the onion, ginger,
cinnamon, saffron or turmeric, and a pinch of salt and cook,
stirring occasionally, for about 5 minutes. Add the stock and
increase the heat to high; cook, stirring occasionally, while
you prepare the chicken. When the liquid has reduced by about
three-quarters and becomes syrupy, turn off the heat.
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Heat the
peanut or other oil in a large, preferably nonstick, ovenproof
skillet over medium-high heat for a minute or two. Season the
chicken on both sides with salt and pepper. Place the chicken in
the skillet, skin side down, and cook undisturbed until lightly
browned, 5 to 8 minutes. Turn over and cook on the other side
for about 2 minutes. Turn over so the skin is down again, and
place the skillet in the oven. Check it after 15 minutes, and
remove the pieces as they are cooked through (the breasts will
be cooked before the legs; keep them warm).
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When the
chicken is just about done, finish the sauce. Stir in the
remaining 1 teaspoon olive oil, the olives, and some salt (not
too much, the olives are salty) and pepper. Cook for about 2
minutes over medium-high heat, stirring once or twice. Turn off
the heat and add the lemon juice and cilantro. Remove the
cinnamon stick.
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TO SERVE:
Arrange the chicken on 4 plates. Spoon the sauce around it, not
over it, so the chicken stays crunchy.
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