Yield: 4 Servings
|1 teaspoon||Coarse salt|
|¼ cup||+ 3 tablespoon fresh lemon|
|2 tablespoons||Olive oil|
|1 tablespoon||Low-fat margarine or|
|OR 1 tablespoon olive oil|
|1||Onion peeled halved and|
|2 larges||Cloves garlic finely minced|
|1 tablespoon||Finely minced|
|1 teaspoon||Powdered sugar|
|pinch||Of ground turmeric|
|1||1/2 cup defatted chicken|
|⅓ cup||Imported black olives|
|⅓ cup||Imported green olives|
|3 tablespoons||Chopped parsley|
With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2-½ minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into ⅛ x 2 inch slivers. Place in a bowl and toss with coarse salt. Let sit at room temperature for 1 hour.
Clean chicken well. Remove excess fat. Cut breasts in half, removing center cartilage. Fan out the fillets on back of breasts. Place breasts in a bowl and pour ¼ cup lemon juice over them. Let rest for 30 minutes.
Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 minutes. Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to casserole. Stir and cook sauce, covered, on high for 2 minutes.
Drain chicken. Place in casserole in one layer, covering with sauce. Cook, covered, on high for 8 minutes or until breasts are tender but not overcooked.
Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top; garnish with remaining parsley. Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 28, 1998