Greek Kozani Chicken Stew
Greek Kozani Chicken Stew



  • 8 skinless chicken thighs
  • Pinch of saffron
  • 4 tbsp olive oil
  • 3 red onions, thickly sliced
  • 1 1⁄2 tbsp sweet paprika
  • 20 pitted olives
  • 1 tsp salt
  • Plenty of black pepper
  • Put the chicken thighs into a big saucepan with a litre of water and the saffron. Bring to the boil, then reduce the heat and poach for 10 minutes. Drain, but reserve the cooking liquid.
  • Heat up the oil in a saucepan, and gently sweat the onions for around 10 minutes. Add the paprika, stir well, and then add the chicken. Pour in 700ml of the cooking liquid, and the olives and plenty of sesaoning, and simmer for 20 minutes. When ready to serve, remove the meat and olives with a slotted spoon, and blast the liquid to reduce and thicken. Serve the meat and olives on some rice, and pour over your thickened sauce. Nice!
1 hour
4 serving

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