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Chicken with Lemons and Olives picture

Chicken with Lemons and Olives

This chicken dish is simple, tangy and delicious. Poaching the chicken in the flavorful sauce results in very moist chicken and a great one-pot dish.

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  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut in half width-wise if large
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 large garlic clove, finely chopped or pressed through a garlic press
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 2 tablespoons chopped fresh parsley
  • 1 lemon
  • 1/2 cup pitted and chopped green olives

Serves 4 to 6

  1. Season both sides of the chicken pieces with salt and pepper. In a large shallow saucepan combine the chicken, olive oil, onion, garlic, paprika, ginger, cumin, turmeric and 1/2-teaspoon salt. Heat the mixture over medium heat, stirring to combine all ingredients.
  2. When the mixture starts to sizzle, add just enough water to barely cover the chicken.
  3. Bring the water to a boil and then lower the heat so that the liquid is just simmering. Simmer, uncovered, for 15 minutes, turning chicken pieces occasionally so they will cook evenly.
  4. Cut the rind off the lemon (or use a vegetable peeler) and slice the rind into very thin strips. Add the lemon rind, the juice from the lemon and the olives to the sauce and stir. Continue simmering for 10 minutes more.
  5. Taste the sauce and season with salt and pepper as desired. Serve the chicken hot with plenty of the sauce spooned on top. (If you prefer a thicker sauce, remove the chicken and reserve. Bring the sauce to a rolling boil and boil the sauce until it reduces by one-third. Put the chicken back in the sauce to reheat just before serving.)

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