Lemon Chicken With Olive And Pine Nut Sauce

Lemon Chicken With Olive And Pine Nut Sauce
Servings: 6 Prep 15 mins Marinate 6 hrs Bake 375°F 45 mins Cook 10 mins


  • Marinade:
  • 1/4 cup olive oil
  • 1 lemon, quartered
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated fresh gingerroot OR: 1/2 teaspoon ground ginger
  • 1/8 teaspoon red-pepper flakes
  • 1 broiler-fryer chicken (3-1/2 pounds), cut into 8 pieces
  • 1/2 teaspoon salt
  • Olive and Pine Nut Sauce:
  • 1 1/2 cups chicken broth
  • 1/4 cup grated onion
  • 2 teaspoons grated fresh gingerroot OR: 1 teaspoon ground ginger
  • 1 clove garlic, finely chopped
  • 1/4 cup Sicilian green olives, pitted and chopped
  • 1/4 cup pine nuts (pignoli), toasted
  • 1/8 teaspoon red-pepper flakes
  • 1/8 teaspoon saffron
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon butter
  • 1 tablespoon chopped cilantro
  • Vegetable Couscous (recipe follows)

Make It

Prepare Marinade:

1. 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.

2. Heat oven to 375 degrees F.

3. Arrange chicken in 13 x 9 x 3-inch metal baking pan. Sprinkle with salt.

4. Bake in 375 degree F oven for 45 minutes or until chicken is no longer pink near bone. Transfer to serving platter; keep warm.

Meanwhile, prepare Olive and Pine Nut Sauce:

5. Pour drippings from baking pan into large measuring cup. Add 1/2 cup chicken broth to baking pan; stir with wooden spoon to loosen brown bits from bottom of pan. Add to drippings in cup. Let stand until fat rises to top.

6. Spoon 2 tablespoons 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.

7. Prepare Vegetable Couscous.

8. Spoon Olive and Pine Nut Sauce over chicken. Serve immediately with Vegetable Couscous. Makes 6 servings.

Vegetable Couscous

Servings: 6 Cook 8 mins Stand 15 mins


  • 2 tablespoons olive oil
  • 1/2 cup sweet red pepper, finely chopped
  • 1/2 cup carrot, diced
  • 1/2 cup zucchini, diced
  • 1/4 cup red onion, finely chopped
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon saffron
  • 2 1/2 cups chicken broth
  • 2 1/2 cups couscous

Make It

1. Heat olive oil in medium-size skillet. Add sweet red pepper, carrot, zucchini, red onion, ground 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 730, Fat, total (g): 32, chol. (mg): 96, sat. fat (g): 7, carb. (g): 7, pro. (g): 41, sodium (mg): 1071, Percent Daily Values are based on a 2,000 calorie diet.