Baked Green Olive Chicken

An ideal dish to complement many of the salads in this book. Alternatively, serve with a creamy polenta and some vegetables for a delicious evening meal.

Course Main Course

Cuisine American

Keyword Chicken Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 431kcal

Author Isabel Laessig

Ingredients

6 chicken breasts skin on
1 whole lemon cut into 4 chunks
1 whole lemon sliced thinly with skin on
1 cup large green olives 165g
11/2 cups chicken stock 375ml
1 teaspoon salt
Freshly ground black pepper

For the marinade

1 bulb garlic peeled and roughly chopped
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons white wine vinegar
2 tablespoons olive oil
½ cup white wine 125ml

Instructions

To prepare the marinade: Combine the garlic, seeds, white wine vinegar, olive oil, and white wine in a bowl.
Coat the chicken in the marinade and leave covered in the fridge for a minimum of 2 hours.
Preheat oven to 350°F.
Place a large frying pan over a high heat. Pan fry the marinated chicken for 2–3 minutes each side.
Lay the partly cooked chicken in a deep sided roasting dish with the remaining marinade, preserved lemon, sliced fresh lemon, green olives, and chicken stock. Season with 1 teaspoon salt and some freshly ground black pepper.
Cook for 30 minutes. Test the chicken by slicing through the thickest part. If cooked, the juices will run clear. Return to the oven for further cooking if juices are pink.
Place the chicken on a serving platter. Pour the cooking juices into a saucepan. Reduce the liquid over a high heat for 1–2 minutes or until the juices have slightly thickened. Pour the sauce over the chicken to serve.

Notes

Nutrition