Chicken in Olive and Almonds

My own invention


  • oil for cooking
  • 2 packs of thighs
  • 1 Tbsp cumin seeds
  • 1 black cardamom
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • 2 stalks of celery, chopped
  • 1 small onion
  • Half bottle of beer (1 cup)
  • 1 cup broth
  • 1/2 cup raisins
  • 1 cup of olives (that’s the glass of olive you buy)
  • 1 cup of almonds
  • Optional: mushrooms, quartered
  • Optional: greens


  1. Add oil in pot over medium high heat
  2. Fry the chicken thighs about 2 min both sides, until brown, put it aside in a metal bowl.
  3. Turn down the heat to medium. Throw in cumin seeds, black cardamom, fennel seeds, and coriander powder. Wait until it starts to sizzle.
  4. Stir in chopped celery, carrots, and onions, cook until transparent but not burned.
  5. Add the chickens back in, then just throw in broth, beer, mushrooms, raisins, olives, and almonds. Bring to a boil and let it simmer with lid on for 15 min if thighs are boneless, 30 min if with bones.
  6. Stir in the greens and let it simmer for 5 min, then turn off the fire, with lid on.

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