Checkout this simple yet flavorful, luscious dish! Green olives pair with chicken so nicely!

Serves: 4-5 Preparation time: 15′ Cook in: 60′ Ready in: 1:15′

1 medium chicken, in pieces
1 large onion, finely chopped
2 garlic cloves, finely chopped
2/3 cup small pitted green olives
½ cup dry white wine
1/3 cup lemon juice
1 tbsp lemon zest
½ cup extra-virgin olive oil
1 tsp coriander seeds, crushed
salt, freshly ground black pepper

For the couscous:
300g couscous
1½ cup chicken stock
1 tbsp parsley, finely chopped
salt, freshly ground black pepper


Step 1
Pat dry chicken pieces with kitchen paper. Season well with salt and pepper. Heat oil in a large, heavy-bottom pan and fry chicken pieces until nicely browned. Transfer on a plate.

Step 2
In the same pan fry onion and garlic until softened. Add chicken pieces, lemon zest and coriander and stir for a couple of minutes. Stir in wine and when alcohol evaporates add lemon juice and top with water until chicken just covered.

Step 3
Cover pan with lid, reduce heat and simmer for 45 mins until chicken is softened, cooked through and sauce thickens. Add olives the last 5 mins. Check for salt and pepper.

Step 4
Put the couscous in a bowl, then pour over the hot stock. Cover the bowl with cling film and leave for 5 mins.

Step 5
Fluff up couscous with a fork and stir in parsley, season with salt and pepper and serve on plates with the chicken, olives and lemon sauce.

Photo Vangelis Paterakis / Food styling Antonia Kati