The source of this recipe for chicken with olives and tomatoes will probably surprise you. It’s a North African recipe from a Jewish cookbook. You probably think of lox and bagels and matzo balls when you think of Jewish cuisine, but it’s really far more varied than that. This is just one example. My recipe for Moroccan chicken and lentil soup was adapted from the same cookbook.
This recipe looks a bit complicated, but it really isn’t. The flavors of the chicken, olives, garlic, and a bit of ginger make it rich and delicious (with a hint of spiciness). It clocks in at about 45 minutes cooking time, so it works for either a work night or a weekend.
Castelvetrano olives, by the way, are far different from the sad specimens you get in a can. They’re firm, bright green, sweet, and buttery, almost like a fruit. I thought I hated olives, until I happened to try these (they were an amuse bouche at a restaurant). The restaurant is now gone, but the olives are still here! If you can’t find those, try cerignola olives. They are large, salty/sweet, bright green, and great for snacking or cooking.
Chicken with Olives and Tomatoes for One
North African chicken recipe with olives, tomatoes, garlic, and ginger. It's probably not what you expect from Jewish cuisine!

Notes
A note about the saffron. I realize it's hideously expensive. Someone brought me a container of saffron threads rom the Middle East (where it's dirt cheap), so I don't mind so much. The powdered version is a bit cheaper though.
Also, olives with pits are firmer and less salty then the ones with the pits removed. But the pits do make it harder to eat when cooked into a meal. So, if you get the kind with pits, remove them or cut up the olives before adding them.
Ingredients
- 1T olive oil
- one small onion, diced (about 1/4 cup)
- 1 clove garlic, chopped
- 1/4 tsp freshly grated ginger
- 1 chicken thigh
- 2T pureed tomatoes (or tomato sauce)
- tiny pinch powdered saffron
- 3/4 C water
- 5-6 green olives (take out the pits)
- squeeze of lemon juice
- pinch coriander
Instructions
- Heat the oil in a saucepan and add the onions. Cook them until they wilt.
- Add the garlic and the ginger and stir thoroughly.
- Next add the chicken, turning it regularly, and cook for a minute or two until it browns a bit.
- Add the tomatoes and the saffron to the pan..
- Season with salt and pepper (not too much salt, because the olives are salty)
- Pour in the water (it should just cover the chicken)
- Cook on low heat for about 30 minutes.
- Turn the chicken every ten minutes or so and check to make sure the water hasn't evaporated. Add more water if necessary.
- Rinse off the olives a bit and add them to the pot with the chicken (you can cut them up and remove the pits if you prefer)*
- Cook for another 10 minutes.
- Add the lemon juice and the coriander and serve.
Tools and Ingredients for Chicken with Olives and Tomatoes
Soak a tiny pinch of this in hot water before you use it. Saffron adds a flavor that’s hard to describe, as well as beautiful reddish-yellow color. Use it for Moroccan dishes (like this one), or for Indian food.