Yield: Makes 4 servings
Active Time: 25 minutes
Total Time: 55 minutes
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed (I used boneless, skinless breasts)
1/2 cup green olives
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Served it with long grain brown rice and a salad of baby lettuces. Flavorful, healthy, and simple. This has been your Donna Reed-on-acid service announcement for today.
9 comments:
This sounds pretty good. I might try it. I have all those spices in the house. Somewhat like chicken Marsala in the fact that you simmer it. I'll report directly to Ms. Reed of I make it. Maybe she'll share her windowpane.
i have a black olive, chickpea and raisin version my husband loves :) i'll look it up and pass it along.
That looks delicious. What a great recipe. I think we'll have to try that one. Yum.
I am so going to the grocery store tonight.
Yum Yum Yum!
I have this gigantic rope of garlic bulbs hanging from the microwave oven door hinge so this is how I'll start it off. Also this cool little ceramic grater I got at the local Asian food market for six yen or something.
Oh yum. That looks delicious!
Wow, that looks great! I <3 olives.
Killer.
Guess what the crew is having next shift I am cooking?
Aloha!
Not to be an idiot, but what's a "Meyer" lemon? Is it much different from a lemon-lemon?
Intriguing combination of spices with olives -- I know this would be an instant hit with MrZ & me, and the kids would probably give us their olives!
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