MIDDLE EASTERN CHICKEN STEW WITH OLIVES
1 whole chicken [cut into 4 pieces]
1 teaspoon cumin
1 teaspoons sweet red pepper flakes
2 slices fresh ginger
[or 1 teaspoon ground ginger]
4 cloves garlic
small bunch parsley
1 lemon
2 bay leaves
4 tomatoes
[or a bunch of cherry tomatoes]
100 g Halhali zeytin
[or any kind of olives you like and can get your hands on]
1 lemon [juice]
olive oil
1 cup chicken broth
black pepper
salt
_ wash chicken and pad dry
_ place into an oven proof dish [with lid]
_ roughly chop ginger and garlic
_ combine ginger, garlic, cumin, red pepper flakes, lemon juice, black pepper and the bay leaves with a little olive oil
_ brush chicken with spice mixture
_ let it rest for half an hour [leave over night for a stronger flavor]
_ heat oven to 160°C
_ quarter tomatoes [or use cherry tomatoes] and lemons
_ add the tomatoes, lemons, salt, olives, parsley and the chicken broth to the chicken
_ cook for about 1 hour in the oven [with the lid on]
_ transfer the chicken to a new oven proof dish
_ place under the broiler until the chicken is nicely browned
_ drizzle generously with the juice from baking and serve with rice or some bread
HÜHNEREINTOPF AUS DEM NAHEN OSTEN MIT OLIVEN
1 ganzes Huhn
[in 4 Stücke geschnitten]
1 Teelöffel Kreuzkümmel
1 Teelöffel edelsüßes Paprikapulver
großzügiges Stück frischer Ingwer [oder 1 Teelöffel gemahlener Ingwer]
4 Zehen Knoblauch
kleiner Bund Petersilie
1 Zitrone
2 Lorbeerblätter
4 Tomaten
[oder ein Bund Kirschtomaten]
100 g Halhali zeytin
[oder eine andere Art von Oliven, die du magst und in die Hände bekommst]
1 Zitrone [Saft]
Olivenöl
250 ml Hühnerbrühe
schwarzer Pfeffer
Salz
