This recipe worked out pretty great. I got it from Canadian Living and I'm a big fan of their recipes. I used a little less chicken than what's indicated in the recipe below because I didn't need to make such a large amount. That's why the end result had a little more sauce in it than if you follow the recipe directly. The dish was full of flavor and it refrigerates and re-heats really well.
The ingredients are fairly simple.
Have everything chopped, sliced, minced, and ready to go before you start cooking.
Brown the chicken then transfer to a plate to drain the fat.
Fry the onions, garlic, bay leaves, pepper, oregano, cumin, coriander and salt.
Add the chicken, stock, lemon juice, sugar, and lemon slices. Reduce heat and cover then let simmer for 15 minutes.
This goes great with rice or a salad.
Lemon & Olive Chicken
2 tbsp extra-virgin olive oil
3 lbs chicken pieces, skinned (I used boneless but bone-in chicken works great)
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
1 tsp each pepper, dried oregano, ground cumin & coriander
1/2 tsp salt
3/4 cup chicken stock
2 tbsp lemon juice
1/2 tsp sugar
1/2 lemon, thinly sliced
3 plum tomatoes, cut into wedges
1/2 cup pitted olives (green or black)
1/4 cup chopped fresh parsley (or 2 tbsp dried)
Makes 6 servings
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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