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Chicken with Golden Raisins, Green Olives and Lemon

Chicken with Golden Raisins, Green Olives and Lemon
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 whole chicken (3.5 - 4 pounds), cut into eight parts
  • 2 TBLS olive oi
  • 1 tsp salt
  • 2 Cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp freshly grated ginger
  • 1 stick (2 inches) cinnamon
  • 2 lemons, one juiced and the other sliced
  • 1 cup chicken stock
  • 2 potatoes, peeled and cut into half-inch thick slices
  • 4 carrots, peeled and sliced thin
  • 1/2 tsp Black pepper
  • 1 cup Golden raisins
  • 1/2 cup pimento-stuffed Spanish olives


1 Preheat oven to 400 F.
2 In large non-stick pan or Dutch oven, warm oil over medium-high heat. Sprinkle chicken pieces with salt and pepper.
3 Add chicken pieces to pan and brown on all sides, turning at least once
4 Remove chicken from pan and set aside.
5 Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds.
6 Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan.
7  Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil.
8 Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.
9 Serve immediately with parsley-flecked couscous.

Source: National Chicken Council

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