CHICKEN WITH LEMON AND OLIVES

By t1bishop

Ingredients

• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons honey
• 3/4 teaspoon ground cumin
• 6 garlic cloves, coarsely chopped
• 4 chicken leg quarters, skinned
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 pimiento-stuffed green olives,
• halved
• 1 lemon, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°.
2. Combine first 7 ingredients; marinate
at room temperature 30 minutes.
3. Pour marinade into a 13 x 9-inch
baking dish. Heat a large skillet over
medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Arrange chicken in dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400 for 40 minutes or until a thermometer
registers 165°.
4. Remove chicken from dish; keep
warm. Strain sauce over a saucepan,
reserving solids. Bring sauce to a boil;
cook 3 minutes or until slightly thick.
Stir in olives and garlic; serve with
chicken and lemons. Top with parsley.

For the green pea rice:
Heat 2 teaspoons olive oil in a small
saucepan over medium-high heat.
Add 1 teaspoon minced garlic; saute
1 minute. Add 1 (14-ounce) can fat free,
less-sodium chicken broth; bring
to a boil. Stir in 1 cup long-grain
white rice. Cover, reduce heat, and
simmer 20 minutes. Stir in 1;2 cup
thawed frozen green peas