Mediterranean Lemon in brine chicken with pitted green olives
Yield 4 servings
Prep time: 15mns cook time: 35mns
Total time: 50mns
Ingredients
21/4 pounds bone-in skin on chicken tights or chicken breast.
1 teaspoon kosher salt.
1/4 Teaspoon black pepper
1 tablespoon olive oil
2/3 pound gold potatoes washed and quartered.
6 Cloves garlic minced
1 cup chicken broth.
1/ Cup green pitted olives.
1 Lemon in brine sliced.
6-7 Springs of fresh thyme.
Instruction
1. Preheat the oven to 450F degrees
2. Pat dry chicken tights with paper towels.
Season well with salt and pepper.
3. Heat one tablespoon olive oil in an ove-proofskillet.
Sear chicken chicken-skin side down until browned in medium heat,
4-5mins"flip and cook the other side for another 3-4 mns.
4. Add in the potatoes and garlic and spread them around the chicken.
Pour in the chicken broth. Bring it to a boil.
5. Add in the olives. Distribute the slices of lemon and thyme evenly within the skillet.
Transfer skillet to the oven. Roast, stirring potatoes halfway trough, until chicken is fully cooked and tender, 20-25 mns.
6. Serve immediately alongside with your favorite rice, bulgur or salad
Ingredienrts
Shallot. Starting the recipe by sauting a shallot gives the entire dish a more robust, complete flavor.
Golden Raisins. A popular ingredient in Moroccan cooking, golden raisins (also in this Moroccan Chickpea Salad) give the couscous recipe bits of sweetness and make it more texturally interesting.
Pine Nuts. Another classic ingredient in Moroccan cuisine, pine nuts add pops of nutty intensity and crunch. (I also love pine nuts in this Slow Cooker Wild Rice Pilaf.)
Lemon and Parsley. These two traditional Moroccan ingredients give this easy couscous recipe freshness, color, and life.
Cumin. Moroccan cuisine is especially renowned for its spices. This recipe keeps the spices fairly mild so that the couscous pairs well with a variety of dishes. A touch of cumin is all you need.
Directions
Toast the pine nuts in a skillet over low heat.
Saute the shallots, add the spices, and pour in the broth. Bring the mixture to a boil, then remove from the heat. Add the couscous, cover, and let it steam. Fluff the couscous with a fork and finish by stirring in the mix-ins. ENJOY!