Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
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 salt; 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.
Nutritional facts Per serving: about
- Sodium 684 mg
- Protein 31 g
- Calories 246.0
- Total fat 11 g
- Cholesterol 96 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 15.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 35.0
