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Lemon Chicken with Pine Nut Sauce & Vegetable Couscous

 

17

Yield

4

servings

Prep

6

hrs

Cook

70

min

Ready

Trans-fat Free, High Fiber
 

Ingredients

Marinade
¼ cup olive oil
1 each lemon
quartered
1 tablespoon cilantro
fresh, chopped
*
1 ⅛ teaspoons red pepper flakes
Olive & pine nut sauce
1 ½ cups chicken broth
¼ cup onions
grated
2 teaspoons ginger root
fresh, grated (or 1teaspoon ground)
1 clove garlic
finely chopped
¼ cup green olives
Sicilian, pitted, chopped
*
¼ cup pine nuts
teaspoon red pepper flakes
*
teaspoon saffron threads
*
1 ½ tablespoons lemon juice
fresh
1 ½ tablespoons honey
1 tablespoon butter
1 tablespoon cilantro
chopped
*
Vegetable couscous
2 tablespoons olive oil
½ cup sweet red bell peppers
½ cup carrots
diced
½ cup zucchini
diced
¼ cup red onion
teaspoon turmeric
ground
*
teaspoon saffron threads
*
2 ½ cups chicken broth
17.6 ounces couscous
4 each chicken breasts

Directions

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℉ (190℃).

Arrange chicken in 13x9x3-inch metal baking pan.

Sprinkle with salt.

Bake for 45 minutes or until chcken is no longer pink near center.

Transfer to serving platter; keep warm.

Meanwhile, prepare Olive and Pine Nut Sauce: Pour drippings from baking pan into large measuring cup.

Add ½ 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 to 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 butter 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 gently 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 558g (19.7 oz)
Amount per Serving
Calories 88736% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 453mg 19%
Total Carbohydrate 32g 32%
Dietary Fiber 7g 26%
Sugars g
Protein 93g
Vitamin A 71% Vitamin C 64%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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