 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Canadian Living Magazine Nov/03 Issue. Lemon and olives pique taste buds with lively flavours. Serve with over roasted potatoe wedges tossed with olive oil. Enjoy. Ingredients:
2 tablespoons extra virgin olive oil |
3 lbs chicken pieces, skinned |
1 onion, chopped |
3 garlic cloves, minced |
2 bay leaves |
1 teaspoon black pepper |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 teaspoon coriander |
1/2 teaspoon salt |
3/4 cup chicken stock |
2 tablespoons lemon juice |
1/2 teaspoon granulated sugar |
1/2 lemon, thinly sliced |
3 plum tomatoes, cut into wedges |
1/2 cup green olives or 1/2 cup black olives, pitted |
1/4 cup fresh parsley, chopped |
Directions:
1. in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken, for about 10 minutes. transfer to plate pour off fat in pan.
2. add remaining oil to pan, reduce heat to medium, add onions, garlic, bay leaves, pepper, oregano, cumin, coriander and salt. cook, stirring occasionally until onion is softened, about 5 minutes.
3. 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.
4. add tomatoes and olives, cook, uncovered, until juices run clear when chicken is pierced, 5 to 10 minutes.
5. Discard bay leaves, sprinkle with parsley.
|
|