Mediterranean Delight: Chicken and Olives Recipes for Every Occasion

Chicken and olives – a seemingly simple combination that unlocks a world of culinary possibilities. This Mediterranean-inspired pairing offers a delightful balance of savory, briny, and earthy flavors, making it a versatile choice for weeknight dinners, elegant gatherings, and everything in between. Whether you’re a seasoned chef or a kitchen novice, you’ll find a chicken and olive recipe here to tantalize your taste buds and impress your guests. This comprehensive guide explores a variety of chicken and olive recipes, providing detailed instructions, helpful tips, and mouthwatering variations to inspire your culinary creativity.

## Why Chicken and Olives? A Flavor Profile

Before diving into specific recipes, let’s explore what makes this combination so appealing:

* **Chicken:** Chicken provides a blank canvas, absorbing the flavors of the accompanying ingredients. Its mildness allows the bolder notes of the olives to shine through.
* **Olives:** Olives bring a salty, briny, and slightly bitter flavor profile. They add depth and complexity to the dish, creating a more exciting and sophisticated taste.
* **Mediterranean Influence:** The combination of chicken and olives is a staple in Mediterranean cuisine, often enhanced with ingredients like tomatoes, garlic, herbs, and lemon. This regional influence contributes to the dish’s vibrant flavors and healthy profile.

## Essential Ingredients for Chicken and Olive Recipes

To embark on your chicken and olive culinary journey, you’ll need to gather the following essential ingredients:

* **Chicken:** Bone-in, skin-on chicken pieces (such as thighs or drumsticks) are ideal for braising and roasting, as they remain moist and flavorful. Boneless, skinless chicken breasts are a quicker option for skillet dishes and salads.
* **Olives:** Experiment with different types of olives to discover your favorites. Kalamata olives offer a rich, fruity flavor; green olives provide a briny, slightly sour taste; and Castelvetrano olives boast a mild, buttery flavor. Pitted olives are more convenient, but whole olives often offer a better flavor.
* **Aromatics:** Garlic, onions, and shallots form the foundation of many chicken and olive recipes, adding depth and complexity to the sauce.
* **Herbs:** Fresh herbs like thyme, rosemary, oregano, and parsley elevate the flavors of the dish. Dried herbs can be used as a substitute, but fresh herbs offer a brighter, more vibrant taste.
* **Tomatoes:** Canned diced tomatoes, crushed tomatoes, or tomato paste contribute acidity and sweetness to the sauce. Fresh tomatoes can also be used when in season.
* **Lemon:** Lemon juice or zest adds a bright, citrusy note that complements the savory flavors of the chicken and olives.
* **Olive Oil:** Extra virgin olive oil is a staple in Mediterranean cuisine and adds richness and flavor to the dish.
* **White Wine (Optional):** A splash of dry white wine can enhance the sauce and add depth of flavor.
* **Chicken Broth:** Chicken broth provides moisture and flavor to the braising or simmering liquid.

## Recipe 1: Classic Chicken with Olives and Tomatoes

This recipe is a simple yet satisfying dish that’s perfect for a weeknight dinner. It features chicken simmered in a flavorful tomato sauce with olives, garlic, and herbs.

**Ingredients:**

* 1.5 lbs bone-in, skin-on chicken thighs
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 oz) can diced tomatoes, undrained
* 1/2 cup Kalamata olives, pitted and halved
* 1/4 cup green olives, pitted and halved
* 1 tbsp tomato paste
* 1 tsp dried oregano
* 1/2 tsp dried thyme
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
* Cooked rice or pasta, for serving

**Instructions:**

1. **Sear the Chicken:** Season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes, or until golden brown. Flip and sear for another 3-5 minutes. Remove the chicken from the skillet and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the skillet and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute, or until fragrant.
3. **Build the Sauce:** Stir in the diced tomatoes, Kalamata olives, green olives, tomato paste, oregano, and thyme. Bring the sauce to a simmer.
4. **Simmer the Chicken:** Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
5. **Finish and Serve:** Stir in the fresh parsley. Taste and adjust seasonings as needed. Serve the chicken and sauce over cooked rice or pasta. Garnish with extra parsley, if desired.

**Tips and Variations:**

* **Bone-in vs. Boneless:** You can use boneless, skinless chicken breasts in this recipe. Reduce the simmering time to 20-25 minutes, or until the chicken is cooked through.
* **Olive Variety:** Feel free to use your favorite type of olives in this recipe. Castelvetrano olives, black olives, or a mix of different olives would all work well.
* **Add Vegetables:** Enhance the dish with other vegetables, such as bell peppers, mushrooms, or zucchini. Add them to the skillet along with the onion and garlic.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Lemon Zest:** Grate a bit of lemon zest into the sauce for a brighter flavor.

## Recipe 2: Chicken and Olive Skewers with Lemon-Herb Marinade

These grilled chicken and olive skewers are perfect for a summer barbecue or a light lunch. The lemon-herb marinade infuses the chicken with flavor, while the olives add a briny contrast.

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 cup mixed olives (Kalamata, green, black), pitted
* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces

**For the Marinade:**

* 1/4 cup olive oil
* 2 tbsp lemon juice
* 2 cloves garlic, minced
* 1 tbsp chopped fresh rosemary
* 1 tbsp chopped fresh thyme
* 1/2 tsp salt
* 1/4 tsp black pepper

**Instructions:**

1. **Prepare the Marinade:** In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
2. **Marinate the Chicken:** Add the chicken cubes to the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
3. **Assemble the Skewers:** Thread the chicken cubes, olives, and bell pepper pieces onto skewers. Alternate the ingredients for a visually appealing presentation.
4. **Grill the Skewers:** Preheat your grill to medium heat. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the bell peppers are tender. The internal temperature of the chicken should reach 165°F (74°C).
5. **Serve:** Serve the chicken and olive skewers immediately. They can be enjoyed as a main course or as an appetizer.

**Tips and Variations:**

* **Vegetable Options:** Add other vegetables to the skewers, such as cherry tomatoes, zucchini, or red onion.
* **Spice it Up:** Add a pinch of red pepper flakes to the marinade for a touch of heat.
* **Herbs:** Experiment with different herbs in the marinade, such as oregano, parsley, or basil.
* **Olive Oil:** Substitute the olive oil with another type of oil, such as avocado oil or grapeseed oil.
* **Oven-Baked:** If you don’t have a grill, you can bake the skewers in the oven at 400°F (200°C) for 15-20 minutes, or until the chicken is cooked through.

## Recipe 3: Creamy Chicken and Olive Pasta

This creamy pasta dish is a quick and easy weeknight meal. The creamy sauce is infused with the flavors of chicken, olives, and Parmesan cheese.

**Ingredients:**

* 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 tbsp olive oil
* 2 cloves garlic, minced
* 1/2 cup chicken broth
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese
* 1/2 cup Kalamata olives, pitted and halved
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
* 1 lb pasta (penne, fettuccine, or spaghetti)

**Instructions:**

1. **Cook the Pasta:** Cook the pasta according to package directions. Drain and set aside.
2. **Cook the Chicken:** Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until cooked through. Season with salt and pepper.
3. **Sauté the Garlic:** Add the minced garlic to the skillet and cook for another minute, or until fragrant.
4. **Make the Sauce:** Pour in the chicken broth and bring to a simmer. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
5. **Add the Olives and Parsley:** Stir in the Kalamata olives and parsley.
6. **Combine and Serve:** Add the cooked pasta to the skillet and toss to coat with the sauce. Serve immediately. Garnish with extra Parmesan cheese and parsley, if desired.

**Tips and Variations:**

* **Vegetables:** Add other vegetables to the dish, such as spinach, mushrooms, or sun-dried tomatoes.
* **Cheese:** Use a different type of cheese, such as Pecorino Romano or Asiago.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **White Wine:** Add a splash of dry white wine to the sauce for extra flavor.
* **Chicken Thighs:** Substitute chicken breasts with chicken thighs for a richer flavor.

## Recipe 4: Chicken and Olive Tagine

A tagine is a North African stew cooked in a traditional earthenware pot with a conical lid. This chicken and olive tagine is a flavorful and aromatic dish that’s perfect for a special occasion.

**Ingredients:**

* 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a combination)
* 2 tbsp olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 inch piece of ginger, peeled and grated
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp turmeric
* 1/4 tsp cinnamon
* 1/4 tsp saffron threads (optional)
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 cup chicken broth
* 1/2 cup green olives, pitted
* 1/4 cup preserved lemon, quartered (optional)
* 1/4 cup chopped fresh cilantro
* Salt and pepper to taste
* Cooked couscous, for serving

**Instructions:**

1. **Brown the Chicken:** Season the chicken pieces with salt and pepper. Heat the olive oil in a tagine or Dutch oven over medium-high heat. Add the chicken pieces and brown on all sides. Remove the chicken from the tagine and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the tagine and sauté for 5-7 minutes, or until softened. Add the minced garlic and grated ginger and cook for another minute, or until fragrant.
3. **Add the Spices:** Stir in the cumin, coriander, turmeric, cinnamon, and saffron threads (if using). Cook for another minute, stirring constantly, until the spices are fragrant.
4. **Build the Tagine:** Add the diced tomatoes and chicken broth to the tagine. Bring to a simmer.
5. **Simmer the Chicken:** Return the chicken pieces to the tagine, nestling them into the sauce. Reduce the heat to low, cover the tagine, and simmer for 45-60 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
6. **Add the Olives and Preserved Lemon:** Stir in the green olives and preserved lemon (if using) during the last 15 minutes of cooking.
7. **Finish and Serve:** Stir in the fresh cilantro. Taste and adjust seasonings as needed. Serve the chicken and tagine sauce over cooked couscous. Garnish with extra cilantro, if desired.

**Tips and Variations:**

* **Tagine vs. Dutch Oven:** If you don’t have a tagine, you can use a Dutch oven or a heavy-bottomed pot with a tight-fitting lid.
* **Vegetables:** Add other vegetables to the tagine, such as carrots, potatoes, or butternut squash. Add them to the tagine along with the tomatoes and chicken broth.
* **Dried Fruit:** Add dried apricots or raisins to the tagine for a touch of sweetness.
* **Nuts:** Sprinkle toasted almonds or sesame seeds over the tagine before serving.
* **Harissa Paste:** Add a spoonful of harissa paste to the tagine for a spicy kick.

## Recipe 5: Chicken and Olive Salad with Lemon Vinaigrette

This refreshing salad is a light and healthy option for lunch or a side dish. It features grilled chicken, olives, and a variety of vegetables, tossed in a tangy lemon vinaigrette.

**Ingredients:**

* 1 lb boneless, skinless chicken breasts
* 1 tbsp olive oil
* Salt and pepper to taste
* 4 cups mixed greens
* 1 cup cherry tomatoes, halved
* 1/2 cup cucumber, diced
* 1/2 cup red onion, thinly sliced
* 1/2 cup Kalamata olives, pitted and halved
* 1/4 cup crumbled feta cheese (optional)

**For the Lemon Vinaigrette:**

* 1/4 cup olive oil
* 2 tbsp lemon juice
* 1 tbsp Dijon mustard
* 1 clove garlic, minced
* 1/4 tsp salt
* 1/4 tsp black pepper

**Instructions:**

1. **Grill the Chicken:** Preheat your grill to medium heat. Season the chicken breasts with salt and pepper. Brush with olive oil. Grill the chicken for 6-8 minutes per side, or until cooked through. The internal temperature of the chicken should reach 165°F (74°C). Let the chicken rest for a few minutes before slicing.
2. **Prepare the Vinaigrette:** In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
3. **Assemble the Salad:** In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and Kalamata olives. Top with the sliced grilled chicken and crumbled feta cheese (if using).
4. **Dress and Serve:** Pour the lemon vinaigrette over the salad and toss gently to coat. Serve immediately.

**Tips and Variations:**

* **Vegetables:** Add other vegetables to the salad, such as bell peppers, avocado, or artichoke hearts.
* **Cheese:** Use a different type of cheese, such as goat cheese or Parmesan cheese.
* **Nuts:** Add toasted almonds, walnuts, or pine nuts for extra crunch.
* **Herbs:** Add fresh herbs, such as parsley, basil, or mint, for extra flavor.
* **Vinaigrette:** Experiment with different types of vinaigrette, such as balsamic vinaigrette or red wine vinaigrette.

## Tips for Cooking with Chicken and Olives

Here are some helpful tips to keep in mind when cooking with chicken and olives:

* **Choose the Right Chicken:** Select chicken pieces that are appropriate for the cooking method. Bone-in, skin-on chicken is ideal for braising and roasting, while boneless, skinless chicken is better for skillet dishes and salads.
* **Don’t Overcook the Chicken:** Overcooked chicken can be dry and tough. Use a meat thermometer to ensure that the chicken is cooked through but not overcooked. The internal temperature of chicken should reach 165°F (74°C).
* **Pitting Olives:** Pitting olives can be time-consuming, but it’s worth it for the best flavor. If you’re short on time, you can use pre-pitted olives.
* **Saltiness:** Olives are naturally salty, so be careful not to over-salt the dish. Taste the dish before adding any additional salt.
* **Experiment with Flavors:** Don’t be afraid to experiment with different flavors and ingredients. Chicken and olives are a versatile combination that can be adapted to a variety of cuisines and flavor profiles.

## Serving Suggestions

Chicken and olive dishes can be served in a variety of ways:

* **Main Course:** Serve chicken and olive dishes as a main course with sides such as rice, pasta, couscous, or vegetables.
* **Appetizer:** Serve chicken and olive skewers or salad as an appetizer.
* **Lunch:** Pack chicken and olive salad or leftovers for lunch.
* **Party Food:** Chicken and olive dishes are perfect for parties and gatherings.

## Conclusion

Chicken and olives are a versatile and delicious combination that can be enjoyed in a variety of ways. From simple weeknight dinners to elegant gatherings, there’s a chicken and olive recipe to suit every occasion. With these recipes and tips, you’ll be able to create flavorful and memorable meals that will impress your family and friends. So, get cooking and explore the endless possibilities of chicken and olives!