Ready In:

50 mins         

Good For:

Lunch, dinner, snack. 


  • 600g boneless chicken (skin off)- cut into bite sized pieces
  • 40ml vegetable oil
  • 2 white onions- peeled
  • 3 cloves garlic- thinly sliced
  • 150g celery
  • 1 carrot
  • 1 stick rosemary
  • 450ml chicken stock- hot`
  • 130ml cream
  • 60g sour cream
  • 60g stuffed green olives- soak in water for 30mins
  • 2 tsp Dijon mustard
  • 1/2 tsp dried red chilli flakes
  • 1 tsp Ras el hanout spice mix (Maroccan spice )
  • 1tsp freshly chopped oregano
  • Many finishing options for this dish that can include: sweetcorn, potato, gnocchi, spinach, rice, noodles, cabbage, radicchio lettuce etc. 

Step by Step Instructions

Step 1

Let us begin by blending the vegetables using a stand mixer. Place the celery, onion and carrot into the bowl and whizz until finely chopped down. 

Using a large pot over a high flame, add the oil and when hot, add the minced vegetables and season. Fry over a high heat for 2-3mins to soften but not colour the vegetables. 

Step 2

After frying the vegetables, add the chicken pieces, season with salt and pepper, and fry stirring occasionally for up to 5mins. This is to sear the chicken but not brown. 

Once the chicken has been seared, add hot stock, mustard, chilli flakes, rosemary and ras el hanout mixed spice mix. Bring to a simmer and lightly season with salt and pepper. Lower the temperature to a simmer, cover with a lid and cook for 15mins, stirring every few minutes. 


Step 3

Ensure that the chicken is always covered with cooking liquid during the cooking process, if not just add a little stock or hot water. 

After 15mins cooking with a lid, remove the lid and add olives, oregano and cream. Cook without a lid for a further 10mins on a low heat. 

After 10mins on a low heat, the sauce should be lightly thickened and still just cover the chicken (but only just covering). Remove from the heat and leave to stand for 5mins. 


Step 4

Once the stew has rested for 5mins, stir through the sour cream, adjust the seasoning and leave to rest again for a further 5mins.

It’s important to rest this stew for maximum tenderness and fullness of flavour. 


Step 5

This stew is so versatile with how you decide to finish it. If you prefer, simply keep the stew as is but I’ve listed several ingredients and elements that would go perfectly with these creamy brined flavours and taste profile.

If you add radicchio I would either grill it or cook lightly in oil before adding to the stew. If you add spinach just stir it through as raw as spinach cooks very quickly.

When adding any additional ingredients be sure to give the stew a taste test after to ensure it’s fully seasoned and tasty. 

Step 6

I really enjoy cooking with olives as they soften and give body and fullness of taste to a lot of dishes. 

Add them to wet dishes like braises, stews, creamed sauces, couscous, pasta, coleslaw, mayonnaise based salads and dressings.

This stew is ever so easy to make and will keep in the fridge for up to 5 days. When reheating please ensure to simmer to a minimum temperature of 75°C. 

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