Green Olive Chicken With Wheat Berries | CookOS

Green Olive Chicken

Name: Green Olive Chicken With Wheat Berries
Prep time: 15 min
Cook time: 2 h
Total time: 3 h 45 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 12 oz boneless-skinless chicken thighs; 1 large lemon; 4 garlic cloves, peeled and smashed; ½ cup pitted green olives such as castelvetrano; 1 tbsp olive oil; 1 cup wheat berries; 1 tbsp minced fresh chives or parsley

This Moroccan-style green olive chicken combines tender, boneless chicken thighs with briny castelvetrano olives, thin lemon slices, and nutty wheat berries in a single braise. The entire dish slow-cooks until the lemon peel becomes tender and edible, infusing the chicken with bright, herbaceous flavor.

🌍Moroccan 🏷️Green olives 🏷️Chicken thighs 🏷️Wheat berries 🏷️Lemon Slow cook

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Total

3h 45m

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 oz boneless-skinless chicken thighs
1 large lemon
4 garlic cloves, peeled and smashed
½ cup pitted green olives such as castelvetrano
1 tbsp olive oil
1 cup wheat berries
1 tbsp minced fresh chives or parsley

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Instructions

1
Pat 12 oz chicken dry and season liberally with kosher salt and pepper. Cut half the lemon into thin slices and set the other half aside until Step 4. Arrange lemon slices along the bottom of a Suvie pan, overlapping slightly.
2
Arrange chicken on top of the lemon slices along with the garlic cloves and olives. Drizzle 1 tbsp olive oil over the chicken. Place pan in the bottom zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook Low, 2 hours
3
Place wheat berries in the Suvie starch strainer set within the Suvie pasta pot (green handles) and insert into your Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings, and cook now or schedule. Suvie Starch Cooker Settings: Grains, Farro, 40 minutes
4
After slow cooking, broil chicken for 10 minutes, rotating the pan halfway through cooking.
5
Remove pans from your Suvie. Season wheat berries with liquid from the chicken pan and divide between bowls. Top with chicken, olives, and garlic cloves. Season with fresh lemon juice and herbs.

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Tips & Notes

Pro tips

Slice the lemon thin (¼-inch rounds) and layer on the bottom of the pot before adding chicken—this protects them from direct heat and ensures they soften evenly.
Don't skip smashing the garlic cloves; it releases more flavor oils into the braising liquid than minced garlic.
Cook wheat berries separately to control texture—adding raw berries to the braise will absorb too much liquid and turn mushy.
Skim any excess fat from the surface of the braising liquid before serving for a cleaner, brighter taste.

Substitutions

Castelvetrano olives → Picholine or Manzanilla olives (more briny, slightly less buttery)
Wheat berries → Farro or barley (similar nutty flavor, shorter cook time)
Fresh chives or parsley → Cilantro or fresh mint (brightens the Moroccan profile)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of water to restore sauce consistency.

Common Questions

Can I use chicken breasts instead of thighs?

Chicken breasts are leaner and drier; thighs stay juicy during slow cooking. If using breasts, reduce cooking time by 10–15 minutes and check for doneness at 165°F.