Ingredients
-
1/4
-
1/4
-
2
-
2
-
1
-
3
-
2
-
-
-
3 1/2
-
2
-
2
-
1
-
-
Directions
Sauted Chicken With Green Olives and Cilantro, North African in spirit, this dish is easy enough for weeknight cooking but impressive enough to serve to guests Note the saut-and-roast technique used to prepare the chicken, which results in crisp skin and juicy meat Contrast the strong, sweet, spicy and salty notes in the relish with a fruity, medium-weight Zinfandel Look for the 1997 Eberle Paso Robles Sauret Vineyard or the 1998 Ridge Sonoma Station , ZWT4: Yummy!! I love the superb combination of flavors!! Can wait till we make this again!, We really enjoyed this used boneless skinless chicken breasts, which reduced my total cooking time I probably used 1/4 cup of olives because we really like them The flavors were just right – not too strong, but still noticeable I served it with couscous and DiB’s Morrocan Carrots and Sharon123’s Morrocan Olive Flatbread Thanks for sharing this one!
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Steps
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1
Done
|
Preheat the Oven to 500. Heat 1 Tablespoon of the Olive Oil in a Small Saucepan. Add the Onion, Ginger, Garlic, Cinnamon and Saffron and Cook Over Moderate Heat Until the Onion Softens, About 5 Minutes. Add the Chicken Stock and Season With Salt and Pepper. Increase the Heat to High and Simmer, Stirring Occasionally, Until the Liquid Reduces by Three-Quarters and Becomes Syrupy, About 20 Minutes. Remove from the Heat. |
|
2
Done
|
Season the Chicken With Salt and Pepper. Heat 2 Tablespoons of the Olive Oil in a Large Ovenproof Skillet. Add the Chicken, Skin Side Down, and Cook Over Moderately High Heat Until Lightly Browned, 5 to 8 Minutes. Turn the Chicken and Cook For 2 Minutes. Turn the Pieces Skin Side Down and Roast in the Oven For About 25 Minutes, or Until the Juices Run Clear When a Thigh Is Pierced. |
|
3
Done
|
Remove the Cinnamon Stick from the Sauce. Add the Olives and the Remaining 1 Tablespoon of Olive Oil and Season With Pepper. Rewarm the Sauce Over Low Heat For 1 Minute. Remove from the Heat and Stir in the Lemon Juice and the 1 Tablespoon of Chopped Cilantro. Arrange the Chicken on Plates and Spoon the Sauce Around It. Garnish With Cilantro and Serve. |
