Tip - Chicken with Green Olives Recipe | MyRecipes.com

This common North African dish is also served in southern Spain and Italy. Often it's made as a stew because the region's farm-raised chickens require long cooking to become tender. This version is quicker because chickens in American supermarkets are more tender. Lightly blanching the olives brings out the true flavor of the fruit by removing the briny overtones.
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