Pilgrim's
Chicken with Golden Raisins, Green Olives and Lemon

Chicken with Golden Raisins, Green Olives and Lemon

Ingredients:


  • 1 whole chicken (3.5 – 4 pounds), cut into eight parts
  • 2 TBLS olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp freshly grated ginger
  • 1 stick (2”) cinnamon
  • 2 lemons, one juiced and the other sliced
  • 1 cup chicken stock
  • 2 potatoes, peeled and cut into ½” thick slices
  • 4 carrots, peeled and sliced thin
  • 1 cup golden raisins
  • ½ cup pimento-stuffed Spanish olives

Cooking Directions:


Preheat oven to 400 F.

In large non-stick pan or Dutch oven, warm oil over medium-high heat. Sprinkle chicken pieces with salt and pepper. Add chicken pieces to pan and brown on all sides, turning at least once. Remove chicken from pan and set aside.

Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds. Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan. Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil. Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.

Serve immediately with parsley-flecked couscous.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Calories
540
Total fat
25g
Saturated fat
6g
Carbohydrate
37g
Protein
40g