Orange Olive Chicken

Today, something that Per cooked for me last week. It comes from the Swedish food mag Allt Om Mat which always has really reliable recipes in my opinion. You can fiddle around with this as you please, but the basic idea is really good and really easy. I'd never imagined that olives would go so well with orange! Do use good quality olives though - it's easily worth spending a little more on, since the flavor is so much better. 

Perfect weekday meal, as it doesn't take more than twenty minutes - tops!

Orange Olive Chicken 

from Allt om Mat

serves 2

3-400 g boneless chicken (thighs or breast)

1 orange

salt, black pepper

butter

100 ml chicken stock or water

50 ml creme fraiche or cream, any fat content 

1 tsp sugar

1 tsp corn starch

10 green olives

200 ml cous-cous 

Cook the cous-cous according to the package instructions. Clean the orange and finely grate the zest. Squeeze out all juice. 

Rub the chicken with orange zest, salt and pepper, and fry in butter until almost cooked through. Mix orange juice, chicken stock or water and creme fraiche or cream, and pour over the chicken. Let it simmer, covered, for about five minutes. 

Mix the corn starch with cold water and stir into the sauce. Slice the olives and stir in those, too. Serve with the cous-cous.