Lemon & Olive Chicken

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.

Ingredients:
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) 

Method:

1. In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
2. Add remaining oil to pan; reduce heat to medium. Add onion, garlic, bay leaves, pepper, oregano, cumin, coriander and salt; cook, stirring occasionally, until onion is softened, about 5 minutes. 
3. Return chicken to pan. Add stock, lemon juice and sugar; place lemon slices over chicken.
4.  Reduce heat, cover and simmer, occasionally spooning sauce over chicken, for 15 minutes.
5. Add tomatoes and olives; cook, uncovered, until juices run clear when chicken is pierced, 5 to 10 minutes. 
6. Discard bay leaves. Sprinkle with parsley.

Makes 6 servings