In the village, this dish would waft from the courtyard before the table was even set. The pot would simmer over the fire, the olives would give off their deliciousness, and the lemon would give off that refreshing scent that whetted the appetite of young and old alike. It was one of those Sunday meals that brings the whole family together around the table, with rustic bread for many dips in the sauce.
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Olive oil
1 chicken cut into portions
2 onions finely chopped
4 garlic cloves
Salt Pepper
1 tbsp. paprika
1/2 tsp fennel seeds
1 tsp ground cumin
2 and others lemon juice
4 cups of water
Pitted olives
1 lemon, thinly sliced without seeds
Preparation
In a large saucepan, heat the olive oil and sauté the chicken until nicely browned on all sides. Remove and keep warm aside.
In the same oil, add the onions and let them soften and sweeten. Add the garlic, paprika, fennel seeds, and cumin and stir to release their aromas.
Deglaze with the lemon juice, add the water and put the chicken back in the pot. Season with salt and pepper and let it come to a boil.
Then reduce the heat and simmer for about 1 hour, until the chicken is tender and the sauce thickens. If necessary, add a little water during cooking.
Five minutes before removing it from the heat, add the olives so they release all their flavor without boiling over.
Serve with thin slices of lemon on top and accompany with french fries, pilaf or simply with fresh rustic bread for the sauce. Bon appetit and enjoy!
Find more recipes in Tony Kavalieros' book published by Businessrise Publications (www.greekbooksfl.com)
