Lemon and Olive Chicken
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Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 246 |
| pro | 31 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 96 mg |
| sodium | 684 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 7% |
| vit C | 35% |
| folate | 7% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
3 lb (1.5 kg) chicken pieces, skinned
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
1 tsp (5 mL) each pepper, dried oregano and ground cumin and coriander
1/2 tsp (2 mL) salt
3/4 cup (175 mL) chicken stock
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) granulated sugar
Half lemon, thinly sliced
3 plum tomatoes, cut into wedges
1/2 cup (125 mL) pitted green or black olives
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic, bay leaves, pepper, oregano, cumin, coriander and sa< cook, stirring occasionally, until onion is softened, about 5 minutes. Return chicken to pan. Add stock, lemon juice and sugar; place lemon slices over chicken. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, for 15 minutes.
Add tomatoes and olives; cook, uncovered, until juices run clear when chicken is pierced, 5 to 10 minutes. Discard bay leaves. Sprinkle with parsley.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic, bay leaves, pepper, oregano, cumin, coriander and sa< cook, stirring occasionally, until onion is softened, about 5 minutes. Return chicken to pan. Add stock, lemon juice and sugar; place lemon slices over chicken. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, for 15 minutes.
Add tomatoes and olives; cook, uncovered, until juices run clear when chicken is pierced, 5 to 10 minutes. Discard bay leaves. Sprinkle with parsley.
Tags:
Source
Canadian Living Magazine: November 2003
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