Chicken with Golden Raisins, Green Olives and Lemon
Servings
4 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
Instructions
- 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 once4 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 Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil.8 Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.9 Serve immediately with parsley-flecked couscous.
- Source: National Chicken Council
Steps 6 and 7 are the same. I am a bit frustrated that an organization which aims to be polished continues to make these types of errors.
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.
Sure it is just a different flavor profile, but go for it.
Do you think it would work with black olives?
I tried this and it came out really flavorful and tasty. Nice change!
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.