Chicken with Golden Raisins, Green Olives and Lemon

Chicken with Golden Raisins


  • 1 whole chicken (3.5 – 4 pounds), cut into eight parts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon freshly grated ginger
  • 1 (2-inch) stick cinnamon
  • 2 lemons, one juiced and the other sliced
  • 1 cup chicken stock
  • 2 potatoes, peeled and cut into 1/2-inch thick slices
  • 4 carrots, peeled and sliced thin
  • 1 cup golden raisins
  • 1/2 cup pimento-stuffed Spanish olives


  1. Heat oven to 400 degrees F.
  2. In large nonstick pan or Dutch oven, warm oil over medium-high heat.
  3. Sprinkle chicken pieces with salt and pepper. Add chicken pieces to pan and brown on all sides, turning at least once. Remove chicken from pan and set aside.
  4. Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds.
  5. Pour lemon juice and stock into pan, stirring to scrape up browned bits.
  6. Place chicken back in pan. Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil. Cover pan and place in hot oven for 45 minutes.
  7. Remove lid and continue to cook for another 10 minutes, or until cooked through.
  8. Serve immediately with parsley-flecked couscous.

Yield: 6 servings

Nutritional Information, Per Serving: 540 calories; 25 g fat; 6 g saturated fat; 37 g carbohydrate; 4 g fiber; 40 g protein

Recipe and photo used with permission from: National Chicken Council

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