Chicken With Olives Pine Nuts Food

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

CHICKEN WITH OLIVES & PINE NUTS

Steps:

• 1. Rinse chicken breast & cut in halves. Season with salt.
• 2. Add butter & olive oil to skillet and cook over low-medium heat. When butter is melted and hot, add chicken pieces, in a single layer. Place garlic cloves and bay leaves between chicken pieces.
• 3. Cover the pan and cook chicken over low heat and brown slowly. After about 10 minutes turn chicken and move around pan to cook evenly. Replace the cover. Repeat again in about 10 minutes and continue cooking slowly.
• 4. Once chicken is cooked about 30 minutes, remove lid and add the pitted olives and wine. Turn heat to high until plan liquid is boiling. Cover and cook gradually to concentrate the juices (about 5 minutes).
• 5. Remove lid and cook too evaporate the pan juices. Scatter pine nuts and turn chicken pieces gently to coat to form a glaze.
• 6. Serve chicken and spoon any sauce and pine nuts in the pan and drizzle over the chicken. Enjoy!

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS

Steps:

• Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
• Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
• When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
• Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

SKILLET CHICKEN WITH OLIVES

Steps:

• Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

PASTA WITH CAPERS,OLIVES AND PINE NUTS

Steps:

• Combine butter and oil in saute pan over medium heat.
• Add garlic and pine nuts reduce heat to low, cook until nuts turns golden.
• Add olives, capers and herbs until heated.
• Cook pasta and drain.
• Add pasta to olive mixture until well incorporated.
• Salt and pepper to taste.
• Garnish with parmesan cheese.