Sunday Supper: Chicken, Lemon and Olive Stew

  • Updated: November 6, 2013 - 4:46 PM

chicken, lemon and olive stew

Serves 5 to 6.

Note: Tastes even better a day or two after it’s made. From “Fine Cooking Soups & Stews,” by the editors of Fine Cooking.

3 lb. boneless, skinless chicken thighs (about 12 thighs), trimmed of excess fat

Kosher salt and freshly ground black pepper

• 2 tbsp. extra-virgin olive oil

1 to 2 large yellow onions, thinly sliced

4 garlic cloves, smashed and peeled

• 1 1/2 tsp. ground turmeric

• 1 tsp. ground cumin

• 1 tsp. ground coriander

1 to 2 small dried red chiles (such as chile de Arbol), stemmed and crumbled

• 1 (3-in.) cinnamon stick

• 1 bay leaf

• 2 c. lower-salt chicken broth

Finely grated zest and juice of 2 lemons

1 c. canned chickpeas, rinsed and drained

1 c. small pitted green olives

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