This is one of my favorite light Shabbat dinner recipes that is a huge hit every time I serve it.
Each serving of this Middle Eastern Olive Chicken Recipe includes a chicken breast smothered in potatoes and a spicy green olive sauce. It’s so flavorful and so filling, it’s really hard to believe that this hearty dish will fit into your diet plan!
Plus, I love how easy it is to make. It’s a one pot chicken recipe, which makes clean up a lot easier (and I’m ALL about quick and easy clean up on a Friday night).
I made this again a few weeks ago, and I was so full that I really had no desire to snack later that evening, which is great, because my Weight Watchers weigh in was the next morning.
Truly a delicious dish, this easy Middle Eastern Olive Chicken Recipe has become a regular meal around here.
Middle Eastern Olive Chicken Recipe
- 1 lb of boneless - skinless chicken breasts (I used 4, 4oz breasts)
- 1 large onion - finely chopped
- 3 small red potatoes - peeled and diced
- 1 can can of diced tomatoes - 28oz
- 4 large garlic cloves - minced
- 1-2 cups fat free chicken broth
- 1 cup green olives - pitted
- 3 tbsp capers - rinsed
- ¼ cup fresh parsley - finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp nutmeg
- ½ tsp cinnamon
- Juice from 1 lemon - fresh squeezed
- Zest from ½ lemon
- Salt and pepper to taste
- Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
- Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.
- Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.
- Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
- Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
- Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.
I made this 3 days ago for dinner and my husband and I LOVE it! We have had it for 2 days for lunch and I can’t wait to make it again. So much flavor, the cooking aroma is divine, and it really satisfies. THANK YOU!!!!!
WOW. i LOVE this!… I used Chilli stuffed Olives and it has given it that little extra kick. I will be remaking and remaking this over and over.
Drain tomatoes? Precook the potatoes?
Nope…don’t drain the tomatoes and don’t precook the potatoes.
thank you for the recipe…I loved it…made it tonight…delicous
I made this it was good! But my sauce looked red. Are you supposed to drain the tomatoes? Because I didn’t. Also, Are you supposed to precook the potatoes? Mine took twice as long to cook the potatoes till they were done. I did the 30 minutes on low, they were still raw so I turned it up to medium and did another 20 or 30 minutes. It was tasty though.
oh my! I made this tonight and it was so good!
This looks delicious and I’d really like to make it but I have the same question everyone else has – h
ow many green olives?
Yikes!! Typo! Thanks for catching that! The recipe should read 1 CUP of green olives. I’ve updated the post. :)
Number of green olives? What would be good spices to replace cinnamon and nutmeg (the family isn’t crazy about those spices in savory dishes).
This looks delicious!
Ugh…typo! It should read 1 CUP of green olives. I just corrected the post. You can try using corriander and sumac instead of the cinnamon and nutmeg. Or just leave those spices out entirely.
that was my comment exactly….how much green olives? love them and obviously ONE is wrong!
Yes, ONE is definitely wrong! It should read 1 CUP of olives. Sorry about that typo! I just corrected the post.
The recipe calls for 1 green olives, pitted. Did you mean 1 jar of green olives? If yes, what size? Thanks.
Sorry – it should read 1 CUP of green olives!