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Lemon Chicken With Pine Nut Sauce

Recipe name:
Lemon Chicken With Pine Nut Sauce

Recipe category:
Main Dish

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Recipe detials: Lemon Chicken with Pine Nut Sauce

marinade: 1/4 c olive oil 1 lemon -- quartered 1 tbsp fresh cilantro -- chopped 1 1/8 tsp red pepper flakes Olive and Pine Nut Sauce 1 1/2 c chicken broth 1/4 c grated onion 2 tsp grated fresh gingerroot or 1 tsp ground 1 clove garlic -- finely chopped 1/4 c Sicilian green olives -- pitted and chopped 1/4 c pine nuts -- toasted 1/8 tsp red pepper flakes 1/8 tsp saffron 1 1/2 tbsp fresh lemon juice 1 1/2 tbsp honey 1 tbsp butter 1 tbsp cilantro -- chopped Vegetable Couscous: 2 tbsp olive oil 1/2 c sweet red pepper -- finely chopped 1/2 c diced carrot 1/2 c diced zucchini 1/4 c red onion -- finely chopped 1/8 tsp ground turmeric 1/8 tsp saffron 2 1/2 c chicken broth 1 17.6 oz box couscous Prepare marinade: Combine olive oil, lemon, cilantro, ginger and red pepper flakes in large plastic food storage bag. Add chicken; seal bag; shake to coat chicken evenly. Refrigerate 6 hours or overnight, turning bag occasionally. Heat oven to 375?. Arrange chicken in 13x9x3-inch metal baking pan. Sprinkle with salt. Bake at 375? oven for 45 minutes or until chcken is no longer pink near bone. Transfer to serving platter; keep warm. Meanwhile, prepare Olive and Pine Nut Sauce: Pour drippings from baking pan into large measuring cup. Add 1/2 cup chicken broth to baking pan; stir with wooden spoon to loosen browned bits from bottom of pan. Add to drippings in cup. Let stand until fat rises to top. Spoon 2 tbsp fat from drippings into medium-size skillet. Skim remaining fat from cup and discard. Add onion, ginger and garlic to skillet; cook over medium heat until onion is softened and golden, 1-2 minutes. Add olives, pine nuts, pepper flakes, saffron, lemon juice, honey and remaining 1 cup chicken broth; stir until well blended. Boil until sauce is reduced and thickened, about 7 minutes. Remove from heat; swirl in butter and cilantro just until better is incorporated. Prepare Vegetable Couscous: Heat olive oil in medium-size skillet. Add sweet red pepper, carrot, zucchini, red onion, turmeric and saffron. Cook over medium heat until vegetables are tender, about 8 minutes. Stir in chicken broth; bring to boiling. Remove from heat. Place couscous in large bowl. Pour vegetable-broth mixture over couscous; toss gentely to combine. Cover with plastic wrap; let stand 15 minutes before serving. Spoon Olive and Pine Nut Sauce over chicken. Serve immediately with Vegetable Couscous.

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Lemon Chicken With Pine Nut Sauce

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