Chicken With Lemon And Olives Food

CHICKEN WITH OLIVES AND LEMON

Steps:

• Preheat oven to 325 degrees.
• Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
• Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
• Lightly spoon flour into dry measuring cup; level with a knife.
• Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
• Top chicken with olives and lemon.
• Bake at 325 for 1 hour or until thermometer registers 180 degrees.

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES

Steps:

• Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
• Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
• Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
• Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
• Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

MEDITERRANEAN LEMON OLIVE CHICKEN

Steps:

• Season chicken with salt and pepper.
• Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
• Slice lemons thinly, and then cut slices in half.
• If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
• Add the lemons, olives, broth, and water. Simmer for 10 minutes.
• Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
• Cover and simmer until chicken is cooked, about 15 minutes.