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Title: Lemon Chicken with Olive & Pine Nut Sauce
Categories: Chicken Main
Yield: 6 Servings
| 1/4 | c | Olive oil |
| 1 | Lemon, quartered | |
| 1 | tb | Chopped fresh cilantro |
| 1 | ts | Grated fresh gingerroot |
| OR | ||
| 1/2 | ts | Ground gigner |
| 1/8 | ts | Red-pepper flakes |
| 1 | Broiler-fryer chicken (3 1/2 lbs), cut into 8 pieces | |
| 1/2 | ts | Salt |
| OLIVE AND PINE NUT SAUCE | ||
| 1 1/2 | c | Chicken broth |
| 1/4 | c | Grated onion |
| 2 | ts | Grated fresh gingerroot |
| OR | ||
| 1 | ts | Ground ginger |
| 1 | cl | Garlic, finely chopped |
| 1/4 | c | Sicilian green olives, pitted and chopped |
| 1/4 | c | Pine nuts, toasted |
| 1/8 | ts | Red-pepper flakes |
| 1/8 | ts | Saffron |
| 1 1/2 | tb | Fresh lemon juice |
| 1 1/2 | tb | Honey |
| 1 | tb | Butter |
| 1 | tb | Chopped cilantro |
| Vegetable Couscous, recipe follows | ||
Prepare Marinade: Combine olive oil, lemon, cilantro, ginger and red-pepper flakes in large plastic food-storage bag. Add chicken; seal bag; shake to coat chicken evenly. Refrigerate 6 hours or overnight, turning bag occasionally.
Heat oven to 375øF.
Arrange chicken in 13"x9"x3" metal baking pan. Sprinkle with salt. Bake for 45 minutes or until chicken is no longer pink near bone. Transfer to serving platter; keep warm.
Meanwhile, prepare Olive and Pine Nut Sauce: Pour drippings from baking pan into large measuring cup. Add 1/2 cup chicken broth to baking pan; stir with wooden spoon to loosen brown bits from bottom of pan. Add to drippings in cup. Let stand until fat rises to top.
Spoon 2 tablespoons fat from drippings into medium-size skillet. Skim remaining fat from cup and discard. Add onion, ginger and garlic to skillet; cook over medium heat until onion is softened and golden, 1 to 2 minutes. Add olives, pine nuts, pepper flakes, saffron, lemon juice, honey and remaining 1 cup chicken broth; stir until well blended. Boil until sauce is reduced and thickened, about 7 minutes. Remove from heat; swirl in butter and cilantro just until butter is incorporated.
Prepare Vegetable Couscous.
Spoon Olive and Pine Nut Sauce over chicken. Serve immediately with Vegetable Couscous.
Vegetable Couscous: Heat 2 tb olive oil in medium-size skillet. Add 1/2 cup finely chopped sweet red pepper, 1/2 cup diced carrot, 1/2 cup diced zucchini, 1/4 cup finely chopped red onion, 1/8 ts ground tumeric and 1/8 ts saffron. Cook over medium heat until vegetables are tender, about 8 minutes. Stir in 2 1/2 cups chicken broth; bring to boiling. Remove from heat. Place 1 box (17.6 ounces) couscous (2 1/2 cups) in large bowl. Pour vegetable-broth mixture over couscous; toss gently to combine. Cover with plastic wrap; let stand 15 minutes before serving.
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