• Email
  • Pin It
 

Chicken with Golden Raisins, Green Olives and Lemon

 

Contributed by:

Chicken with Golden Raisins, Green Olives and Lemon
 

 

5 comments | Leave Comment

 
2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
Loading ... Loading ...
 
 
 

Recipe

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

 

comments

 

5 Responses to Chicken with Golden Raisins, Green Olives and Lemon

  1. avatar says: Abbe

    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.

  2. avatar says: BusySavta

    I tried this and it came out really flavorful and tasty. Nice change!

  3. avatar says: nkatz

    Do you think it would work with black olives?

  4. 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.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in