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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Quick Chicken with Lemon and Olives Recipe

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This recipe for Quick Chicken with Lemon and Olives is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 plump garlic cloves crushed
2 tsp ground cumin
2 tsp paprika
plenty of pepper
6 pieces of chicken
4 tbs olive oil
1 onion finely chopped
1 tsp saffron
juice of 1 large lemon
1 cup chicken stock
1 diced lemon sliced thinly (can leave it out - can be bitter)
3/4 cup green pitted olives
Directions:
Directions:
Crush garlic, cumin, paprika and pepper and mix with half of the olive oil. Cover chicken with this mixture and marinate in fridge for 4 hours. Heat 2 tablespoons olive oil in pan and brown chicken. Remove from pan. Brown onion in pan and then add saffron. Mix and cook for 1 minute. Return chicken to pan. Mix lemon juice, stock lemon slices and olives. Pour over chicken. Cook 15 to 20 minutes at low bubble, turning once. If necessary remove chicken and boil down juices to thicken sauce. Combine sauce and chicken and serve with rice.
Personal Notes:
Personal Notes:
Katherine Karr shared this recipe with us in our 2008 Hospital Auxiliary CookBook.

 

 

 

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