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id 785
Name Chicken with Lemon and Green Olives
Main Dish Category Main Dish
Secondary Dish Category Poultry,
Main Ingredient Skinless chicken thighs
Other Ingredient Couscous
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
Cooking Type StoveTop
Difficulty (1-5) 1
Notes Can use broth instead of water for additional flavor.



Could substitute dried fruit for tomatoes.
Origin Rachel Ray Magazine
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