Lemon and Olive Chicken
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This recipe makes 6 servings
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 |
Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 lb chicken pieces, skinned
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp salt
- 3/4 cup chicken stock
- 2 tbsp lemon juice
- 1/2 tsp granulated sugar
- 1/2 lemon, thinly sliced
- 3 plum tomatoes, cut into wedges
- 1/2 cup pitted green olives or black olives
- 1/4 cup 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.
Source : Canadian Living Magazine: November 2003
- Keywords : Main Course; Chicken; Lemons; Black olives; Green olives; Tomatoes; Skillet; Chicken broth/stock;
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