Sufra Dayma: Thyme Chicken with Green Olives By Moushira Abdel-Malek Serves 4 Ingredients: 4 chicken pieces (quarters, on the bone) 1 large onion (halved, cut into thick wedges) 4 garlic cloves (thinly sliced) 1/2 cup pickled, pitted green olives (halved) 3/4 cup chicken stock 3/4 cup white wine 8 sprigs fresh thyme (or) 1 tsp dry Juice of one lemon 2 tbsp plain flour Butter + 1 tbsp olive oil Salt + pepper + 4 bay leaves + 8 slices of lemon Method: Preheat oven to 200 degrees. Place flour on a large plate. Season with salt and pepper. Mix well. Coat chicken in flour. Shake off any excess. Heat butter and oil in a large frying pan. Add chicken and cook to golden on each side. Transfer to a three-litre capacity ovenproof dish. Add the onion to frying pan and cook, stirring occasionally, until soft. Add garlic and cook for one minute. Add stock, wine and lemon juice. Bring to the boil. Season to taste. Pour over chicken in the dish. Arrange thyme sprigs (or sprinkle dry thyme), lemon slices (2 on each piece), olives, and bay leaves over the chicken. Cover and bake in oven until chicken is tender. Serve with mashed potatoes.
