 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
I originally got this recipe from Gourmet Magazine, and served as an anniversary romantic meal. Ingredients:
1 tablespoon olive oil |
1 whole boneless chicken breast, halved (with skin and wings attached) |
1 small onion, sliced thin |
3/4 teaspoon ground cumin |
1/4 teaspoon paprika |
1/4 teaspoon cinnamon |
2 teaspoons finely grated fresh lemon zest |
1 1/2 teaspoons all-purpose flour |
1 1/2 cups chicken broth |
1/3 cup green olives, pitted and sliced thin |
1 tablespoon honey |
1/2 cup drained, rinsed canned chick-peas |
2 tablespoons chopped, fresh coriander sprigs (, , wash and dry before chopping) |
Directions:
1. In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking.
2. Pat chicken dry and season with salt and pepper.
3. Cook chicken, skin sides down, until skin is deep golden brown.
4. Transfer chicken to a plate and reduce heat to moderate.
5. Add onion to pan and cook, stirring, until softened.
6. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute.
7. Stir in broth, olives, and honey.
8. Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes.
9. Transfer chicken to 2 plates.
10. Add chick-peas to sauce.
11. Simmer sauce 3 minutes and season with salt and pepper.
12. Pour sauce over chicken and sprinkle with coriander.
13. Serve chicken with rice.
|
|