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    You are in: Home / Recipes / Sautéed Chicken With Green Olives and Cilantro Recipe
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    Sautéed Chicken With Green Olives and Cilantro

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    NcMysteryShopper's Note:

    North African in spirit, this dish is easy enough for weeknight cooking but impressive enough to serve to guests. Note the sauté-and-roast technique used to prepare the chicken, which results in crisp skin and juicy meat. Contrast the strong, sweet, spicy and salty notes in the relish with a fruity, medium-weight Zinfandel. Look for the 1997 Eberle Paso Robles Sauret Vineyard or the 1998 Ridge Sonoma Station.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 500°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the onion, ginger, garlic, cinnamon and saffron and cook over moderate heat until the onion softens, about 5 minutes. Add the chicken stock and season with salt and pepper. Increase the heat to high and simmer, stirring occasionally, until the liquid reduces by three-quarters and becomes syrupy, about 20 minutes. Remove from the heat.
    2. 2
      Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until lightly browned, 5 to 8 minutes. Turn the chicken and cook for 2 minutes. Turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced.
    3. 3
      Remove the cinnamon stick from the sauce. Add the olives and the remaining 1 tablespoon of olive oil and season with pepper. Rewarm the sauce over low heat for 1 minute. Remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. Arrange the chicken on plates and spoon the sauce around it. Garnish with cilantro and serve.

    Ratings & Reviews:

    • on June 26, 2008

      55

      ZWT4: Yummy!! I love the superb combination of flavors!! Can wait till we make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2007

      55

      We really enjoyed this. I used boneless skinless chicken breasts, which reduced my total cooking time. I probably used 1/4 cup of olives because we really like them. The flavors were just right - not too strong, but still noticeable. I served it with couscous and DiB's Morrocan Carrots and Sharon123's Morrocan Olive Flatbread. Thanks for sharing this one!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sautéed Chicken With Green Olives and Cilantro

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 695.6
     
    Calories from Fat 467
    67%
    Total Fat 51.9 g
    79%
    Saturated Fat 12.7 g
    63%
    Cholesterol 184.7 mg
    61%
    Sodium 407.0 mg
    16%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.4 g
    9%
    Protein 48.2 g
    96%

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