chicken stew with olives
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4
The following recipe is slightly adapted from Turkish Airlines Skylife magazine and was the first thing I cooked when we arrived back home. Olives and its oil are key to Turkish cuisine and culture. With one and a half million olive farmers, Turkey is the fifth largest producer in the world.
  • chicken pieces (drumstick, thighs etc)
  • 1 teaspoon cumin
  • 2 teaspoons red pepper flakes
  • 1-inch piece of ginger, peeled and thinly sliced
  • 4 cloves of garlic, sliced
  • small handful of parsley, roughly chopped
  • 1 lemon, cut in 6 wedges
  • 2 bay leaves
  • cherry or grape tomatoes, cut in half or left whole if small
  • handful of green olives, pit removed
  • juice of a lemon
  • ½ cup olive oil
  • 1 cup chicken broth
  1. In a large bowl, stir to combine cumin, red pepper flakes, ginger, garlic, parsley, turmeric, lemon juice, bay leaf, olive oil, black pepper and salt. Add chicken pieces and toss to coat. Let rest for half an hour.
  2. Preheat oven to 325f. Empty the chicken into a large casserole dish and add the remaining ingredients.
  3. Roast, uncovered, for about an hour. During the last 10 minutes, increase heat to 350f. You may need to cook the chicken 10 minutes longer than one hour to achieve a golden brown color.
The Culinary Chase’s Note: Serve this with bulgur mixed with olive oil, lemon juice, cumin and season with sea salt and freshly ground black pepper. Enjoy!
Recipe by The Culinary Chase at