Mediterranian chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lemons | |
| 1 | teaspoon | Coarse salt |
| 2 | Whole skinless chicken breasts | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Margarine |
| 1 | Onion; cut into slivers | |
| ⅓ | cup | Green olives |
| 3 | tablespoons | Chopped parsely |
| 2 | Cloves (large) minced garlic | |
| ¼ | cup | Plus |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Finely minced crystallized ginger |
| ⅓ | cup | Black olives |
| 1½ | cup | Chicken broth |
| 1 | pinch | Ground turmeric |
Directions
submitted by: Desiree1@...
Sandy H., St. Louis, Mo., USA
With begetable peeler, remove peel from lemons in long strips. Drop into water and cook for 2½ minutes. Remove from water and when cool, scrape off any pith. Cut into small slivers. Toss with coarse salt and let stand for 1 hour. Cut chicken breasts in half and place in bowl with ¼ C. lemon juice. Microwave oil and margarine for 30 seconds, covered. Add the onion, garlic, ginger, turmeric and broth. Stir well and return to microwave and cook 5 more minutes. Add lemon peel, olives, remaining lemon juice and 2 Tbsp. parsley. Stir ,cook 2 mins on HIGH..
Drain chicken and place in casserole in one layer. Cover with the sauce.
Cook, covered, on HIGH for 8 minutes or until tender. Place chicken in individual serving dishes and spoon sauce over it ( the lemon peel, olives, etc.) Garnish with parsley. May be served over rice. Serves 4.
Recipe Archive - 15 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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