Argentinian Chicken & Olives

Jack’s Most Favourite


  • 10 chicken thighs with skin and bone
  • salt & pepper
  • 2 large onions – sliced
  • 4 cloves of garlic – chopped
  • 2 tbsp olive oil
  • 2 cm butter
  • 3 tbsp ground cumin
  • 2 cups or more orange juice
  • 4 cups green olives


  1. Salt & pepper the skin side of chicken and fry in hot butter and olive oil in large frying pan skin side down till brown.
  2. Take out and put in glass dish pour out excess oil.
  3. Add onions and garlic and cook till soft, mix in cumin – make it generous.
  4. Put chicken back in skin side up almost cover with orange juice add the olives, turn down heat, cover and cook for about an hour and a half.
  5. Serve with rice and steamed vegetables or salad.

    I started cooking this in the oven once I was doing for 10 or more people. Same as above until Step 3. and then after onions are cooked in cumin put in a baking dish and add chicken and the rest. Bake at around 180°C for about an hour or so.