| previous | next |
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 375�F.
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.
| previous | next |