Chicken with Golden Raisins, Green Olives and Lemon
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Chicken with Golden Raisins, Green Olives and Lemon
Times
- Prep Time : 5 min
- Cook Time : 1 hour
- Ready Time : 1 hour, 5 min
Servings
Ingredients
- 1 whole chicken (3.5 - 4 pounds), cut into eight parts
- 2 TBLS olive oi
- 1 tsp salt
- 2 Cloves garlic, minced
- 1 tsp turmeric
- 1 tsp freshly grated ginger
- 1 stick (2 inches) cinnamon
- 2 lemons, one juiced and the other sliced
- 1 cup chicken stock
- 2 potatoes, peeled and cut into half-inch thick slices
- 4 carrots, peeled and sliced thin
- 1/2 tsp Black pepper
- 1 cup Golden raisins
- 1/2 cup pimento-stuffed Spanish olives
Directions
Preparation
1 Preheat oven to 400 F.
2 In large non-stick pan or Dutch oven, warm oil over medium-high heat. Sprinkle chicken pieces with salt and pepper.
3 Add chicken pieces to pan and brown on all sides, turning at least once
4 Remove chicken from pan and set aside.
5 Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds.
6 Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan.
7 Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan.
8 Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil.
9 Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.
10 Serve immediately with parsley-flecked couscous.
Source: National Chicken Council
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5 Responses to Chicken with Golden Raisins, Green Olives and Lemon
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Made this last night and it was fabulous! If you like lemon tanginess combined with the sweetness of raisins and the salty of olives balanced by potatoes and carrots then this is the dish for you. A beautifully colorful presentation and prepared all in one pot! 4 thumbs up!
I used a quinoa polenta in place of the couscous, an interesting replacement.
I tried this and it came out really flavorful and tasty. Nice change!
Do you think it would work with black olives?
Sure it is just a different flavor profile, but go for it.
I’ve prepared chicken in dozens of recipes, but I’m always glad to find a new one, since my family could eat it every day, but I can’t bear to prepare the same foods day after day. At age 88+ I still love to learn.