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Chicken with Lemon and Olives

  Lemon 1
  Garlic 2 Clove (10 gm), finely chopped
  Ground ginger 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground hot red pepper 1⁄8 Teaspoon
  Olive oil 2 Tablespoon
  Fryer chicken 3 1⁄2 Pound, cut into 8 serving pieces (1 In Number)
  Onion 1 Medium, finely chopped to make 1/2 cup
  Sweet red pepper 1 Medium, halved, cored and cut into 1/4-inch-wide strips
  Dry white wine/Water 1⁄4 Cup (4 tbs)
  Water 1 Tablespoon
  Flour 1 Tablespoon
  Oil cured black olives 20 , pitted
  Chopped flat leaf italian parsley 1 Tablespoon

1. Remove just the outer yellow rind with a swivel-bladed vegetable peeler from half of the lemon. Coarsely chop the rind; reserve. Squeeze and measure out 2 tablespoons of juice from the lemon.
2. Place the rind and the juice in a 12 x 8-inch microwave-safe baking dish. Stir in the garlic, ginger, cumin, cinnamon, black pepper, red pepper and olive oil. Add the chicken, turning to coat well. Cover the dish and refrigerate overnight, turning the chicken once or twice.
3. Remove the chicken and set aside. Add the onion to the marinade and stir to mix. Cover the dish with wax paper. Microwave on Full Power for 3 minutes. Stir the sweet red pepper into the dish. Add the chicken pieces, arranging the meatier portions toward the outside of the dish. Pour the wine over all.
4. Cover the dish with wax paper. Microwave on Full Power for 15 to 17 minutes; rotate the dish after 10 minutes. Remove the chicken along with the sweet red pepper to a serving dish. Reserve the cooking liquid.
5. Stir together the water and the flour in a microwave-safe 2-cup glass measure until smooth; stir in the wine-cooking mixture. Microwave, uncovered, on Full Power for 1 minute to boiling. Sprinkle the olives and parsley over the chicken. Pour the gravy over all.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
21 Minutes
Ready In: 
26 Minutes

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Chicken With Lemon And Olives Recipe