This fragrant recipe is served with warm flat bread. 


  • 4 chicken thighs

  • 2 onions, sliced thinly

  • 6 cloves, crushed

  • 2 bay leaves

  • 1 knob ginger

  • 2 sticks celery, sliced

  • 1 cup split green olives, marinated in chilli

  • 1 long red chillies, deseeded, roughly chopped

  • 1 bunch coriander

  • 1 bunch parsley

  • juice of 2 lemons

  • ½ cup cumin seed, toasted

  • ¼ cup extra virgin olive oil

  • salt & pepper


  • 1.

    In a blender, combine garlic, ginger, onion and celery until it forms a smooth paste. Set aside.

  • 2.

    With a sharp knife, make small insitions along the top of the chicken thighs. Transfer to a large pot over a medium heat. Pour puree over the top and enough water to cover chicken. Add cumin seeds, bay leaves, chilli and a pinch of salt and pepper.

  • 3.

    Bring to the boil and simmer for 20 minutes or until meat is tender.

  • 4.

    Carefully transfer chicken to a oven proof baking dish. Pour remaining ingredients from pot over the chicken pieces. Drizzle with olive and oil and tranfer to a preheated oven at 180C for 15 to 20 minutes, until chicken is golden brown.

  • 5.

    Stir through olives, coriander, parsley. Top with freshly squeezed lime juice.

  • 6.

    Serve with warm flat bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1012kj
  • Fat Total 90g
  • Saturated Fat 15g
  • Protein 32g
  • Carbohydrate 28g
  • Sugar 5g
  • Sodium 944mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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