Labadie Recipe Database

Name Chicken with Lemon and Green Olives Number of People 4 List of Ingredients 1 cup plus 2 T couscous grated peel and juice of 1 lemon 1/4 cup extra-virgin olive oil salt and pepper 3/4 cup chopped fresh parsley 1 1/2 lbs. skinless, chicken thighs (can use boneless if you desire), patted dry 1 onion, thinly sliced 2 cloves garlic, sliced 2 tomatoes, cored, seeded and cut into small cubes 1/2 cup pitted green olives, quartered lengthwise Description Bring 1 1/4 cups water to a boil.  Stir in couscous, lemon peel and 2 T olive oil; season with salt and pepper.  Cover and let stand for 5 minutes before fluffing with a fork.  Stir in 1/4 cup parsley just before serving. Meanwhile, in a large nonstick skillet, heat the remaining 2 T oolive oil over medium high heat.  Season the chicken with salt and pepper.  Working in batches, add the chicken to the pan and cook until golden on one side, about 5 mnutes; turn and cook for 1 minute more.  Transfer to a plate.  (You may need another T of oil between batches.)  Add the onion and garlic to the pan, partially cover and cook, stirring occasionally, until soft and golden, about 6 minutes. Return the chicken to the pan and stir in the tomatoes, olives, lemon juice and 1/2 cup water.  Simmer until the chicken is cooked through and the sauce thickens, about 5 minutes; stir in the remaining 1/2 cup parsley. Serve with couscous. Time 10 minutes prep + plus 20 minutes cooking Difficulty (1-5) 1 Notes Can use broth instead of water for additional flavor. Could substitute dried fruit for tomatoes. Image