Ingredients

  • 4 chicken legs
  • 1 shallot
  • 150 gr of green olives
  • 2 tsp of curry powder
  • 1/2 glass of white wine
  • EVO oil to taste
  • Chopped coriander to taste
  • 1/2 organic lemon
  • Salt and pepper to taste

Preparation:

  1. Cut the shallot and make it brown in a pan with some extra virgin olive oil.
  2. Add the chicken legs and let them cook for a few minutes, then simmer with white wine until reduced. Combine the green olives, the curry powder, salt and pepper, too.
  3. Cover the pan with a lid and let it cook for 20 minutes, more or less, stirring now and than. Add some hot water if it seems too dry.
  4. Serve the chicken very hot with some chopped coriander and lemon slices on it.