Busters Recipes

Lemon Chicken with a Pine Nut Olive Sauce


Prep: 15 minutes. Marinate: 6 hours or overnight. Bake: at 375 for 45
minutes.


Marinade:
1/4 cup olive oil
1 Tablespoon chopped fresh cilantro
1 lemon, sliced thinly into rounds with skin on
1 teaspoon grated fresh gingerroot
1/8 teaspoon red-pepper flakes
1 broiler-fryer chicken (31/2lbs), cut into 8 pieces (I used pick of the chix)
1/2 teaspoon salt


Olive and Pine Nut Sauce:
11/2 Cups chicken broth (I used homemade stock)
1/4 cup minced onion
2 teaspoons grated fresh gingerroot
1 clove garlic, finely minced
1/4 cup green spanish salad olives chopped
1/4 cup Pine nuts (pignoli), toasted (I toasted for 2 min. in the microwave
using a glass pie plate
and a teaspoon of butter).
1/8 teaspoon red-pepper flakes
1/8 teaspoon saffron
11/2 Tablespoons fresh lemon juice
11/2 Tablespoons honey
1 Tablespoon butter
1 Tablespoon chopped cilantro


1. Prepare Marinade: Combine olive oil, lemon, cilantro, ginger and red pepper
flakes in large
plastic food storage bag. Add chicken; seal bag; shake to coat chicken evenly.
Refrigerate 6
hours or overnight, turning bag occasionally.


2. Heat oven to 375 degrees


3. Arrange chicken with marinade and lemons in 13 x 9 x 3 inch baking pan. (I
used a glass
baking dish sprayed with cooking spray).
Sprinkle with salt.


4. Bake in 375 degree oven for 45 minutes or until chicken is no longer pink
near bone.
Remove from oven and cover with foil to keep warm.


5. Meanwhile, prepare Olive and Pine Nut Sauce:


6. Spoon 2 tablespoons of good drippings from the bottom of your baking dish
into medium-
size skillet, along with 1/2 cup of chicken broth. Add onion, ginger and garlic
to skillet; cook
over medium heat until onion is softened and golden, 1 to 2 minutes. Add
olives, pine nuts,
pepper flakes, saffron, lemon juice, honey and remaining 1 cup chicken broth;
stir until well
blended. Boil until sauce is reduced and thickened, about 7 minutes. Remove
from heat; swirl
in butter and cilantro just until butter is incorporated.


7. Spoon Olive and Pine Nut sauce over chicken. Serve immediately with a
couscous, or fresh
pasta.


I used large terrine bowls instead of dinner plates to hold all of the great
sauce and juice for the
chicken.

< Prev		Next >