Chicken with Lemon and Black Olives

    1 hour 10 min

    Another winter casserole, this time with a Spanish twist. Chicken combines with onion, lemon, olive oil, black olives and a touch of curry and honey. Serve with boiled rice.


    Gloucestershire, England, UK
    5 people made this

    Serves: 6 

    • 1 chicken
    • 1 large onion, sliced
    • 2 lemons, quartered
    • 3 tablespoons olive oil
    • 1 1/2 chicken stock cubes
    • 3/4 teaspoon curry paste
    • 900ml (1 1/2 pints) water
    • 4 tablespoons clear honey
    • handful pitted black olives
    • salt and pepper to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Slice onions, quarter lemons and half chicken if you like it that way.
    2. In a large heatproof casserole heat the oil and fry the onion and chicken until golden. Crumble in the stock cube.
    3. Stir in the curry paste, 600ml (1 pint) of water, honey, olives and seasoning. Bring to the boil, reduce heat and add lemons.
    4. Cover and simmer for 1 hour until chicken is tender.


    AGA Tip - When boiling place in simmering over to slow cook.

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