Arabian chicken with lemon and olives

This delicious chicken dish by Khaled Abo, Speciality Sous Chef at Ewaan Restaurant at the Palace Downtown is perfect for a mid-week evening dinner for two, or as part of a mezze style sharing meal.

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Nutrition per serving

  • kcal 679
  • fat 13.6gg
  • saturates 18.8gg
  • carbs 6.2gg
  • sugars 6.5gg
  • fibre 7.8gg
  • protein 74.7gg
  • salt 0.98gg


  • 10g no-fat cooking spray (cacao butter) or if not available 10g olive oil
  • 450g of boneless, skinless chicken breasts
  • 1 large onion, finely chopped
  • 3 small red potatoes, peeled and diced
  • 1 can (780g) of diced tomatoes
  • 4 large garlic cloves, minced
  • 1-2 cups fat free chicken broth
  • 1 cup green olives, pitted
  • 3 tbsp. capers, rinsed
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Juice from 1 lemon, fresh squeezed
  • Zest from ½ a fresh lemon
  • Salt and pepper to taste


  1. Spray a large pot or Dutch oven with the cooking oil and set over a medium high heat.

  2. Cut the chicken into bite size pieces, and brown in the pot for about 15 minutes. Remove chicken after all pieces are browned on each side.

  3. Add in the garlic and onion and then sauté, stirring constantly, until tender, for about 5 minutes. Return the chicken to the pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.

  4. Add in the potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes). Cover and simmer over low heat, stirring occasionally, until the chicken is tender and cooked through (for about 25-30 minutes).

  5. Add in the lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.

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