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Chicken, Turkey, Duck, etcChicken Recipes pg 5 >  Lemon and Olive Chicken



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Yield: 4 portions - use bone-in chicken parts of your choice, enough for 4 normal portions


    · 5 tbsp extra virgin olive oil
    · 2 onions, minced
    · 4 cloves garlic, pureed
    · 1 tsp salt
    · 1 tsp each pepper, paprika, ground ginger
    · ½ tsp turmeric
    · 2 tbsp lemon juice
    · 3 – 4 cups water
    · ½ green olives, pitted, halved
    · 1 lemon, thinly sliced, seeded


Heat 3 tbsp oil is saucepan over medium heat.

Sauté chicken until light brown, turning several times.
Remove and keep hot.

Add remaining oil to pan and sauté onions over medium heat for 6 – 8 minutes and stir in garlic, salt, pepper, paprika, ginger, turmeric, lemon juice and the water.

Add chicken and bring to a boil over high heat.

Turn heat to low, cover and simmer for 1 – 1 ½ hours or until chicken is well done.

Add water if necessary. Add olives and simmer for five minutes.

Transfer to plates garnish with lemon slices and serve.

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