Chicken With Lemon, Figs, And Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
3/4 cup dry red wine |
1/2 cup dried figs, quartered |
1/3 cup chopped pitted kalamata olives |
1/4 cup lemon juice |
2 tablespoons capers, drained |
3 tablespoons honey |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
1 tablespoon olive oil |
1 1/4 pounds skinless, boneless chicken thighs |
1 (6.2-ounce) package long-grain and wild rice (such as uncle ben's) |
5 lemon wedges (optional) |
Directions:
1. Combine first 11 ingredients; stir well, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
3. Add wine mixture to pan; scrape pan to loosen browned bits. Bring to a boil; cook 5 minutes. Add chicken to pan; cover and cook 10 minutes or until chicken is done. Serve with rice. Garnish with lemon wedges, if desired.
|
|