Tuesday, December 28, 2010

Chicken with Lemon and Olives

Yet another delicious chicken recipe I’d like to share with you all. It’s worth making...

Chicken with Lemon and Olives


1/4 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon ground cumin
6 garlic cloves, coarsely chopped
4 chicken leg quarters, skinned
1/2 teaspoon salt
16 pimiento-stuffed green olives, halved
1 lemon, thinly sliced
1/4 c fresh flat-leaf parsley leaves

How to make it

Preheat oven to 400 degrees.

Combine first 7 ingredients, marinate at room temperature 30 minutes.

Pour marinade into 13x9-inch baking dish. Heat a large skillet over medium-high heat. Add chicken; cook for 3 minutes on each side or until browned. Arrange chicken in baking dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400 degrees for 40 minutes or until thermometer registers 165 degrees.

Remove chicken from dish; keep warm. Strain sauce over a saucepan, reserving solids. Bring sauce to a boil; cook for 3 minutes or until slightly thick. Stir in olives and garlic; serve with chicken and lemons. Top with parsley.


(Note: I didn’t have olives on hand, so I didn’t add any. The chicken was delicious even without the olives. Just so you know.)

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