Recipe By : Family Circle - 3/4/97
Serving Size : 6 Preparation Time :0:15
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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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.
