Homemade chicken with lemon and olives recipe
How to make Homemade chicken with lemon and olives recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
pinch of saffron threads
4 chicken drumsticks and 4 small chicken thighs, skinned
1 lemon, halved
2 tablespoon clear honey
150 ml (¼ pint) dry white wine
125 g (4 oz) green olives
salt and pepper
2 tablespoons roughly chopped flat leaf parsley, to garnish
To serve (optional)
new potatoes
green beans
Method:
Soak the saffron in 1 tablespoon boiling water. Cut a couple of slashes across the top of each piece of chicken and season. Spread out the chicken in a large roasting tin or ovenproof dish and squeeze over the lemon halves.
Drizzle over the honey, pour over the saffron threads and soaking water and add the white wine. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes, basting with the juices occasionally. Add the olives and cook for a further 5 minutes until the chicken is cooked.
Sprinkle with parsley and serve with new potatoes and green beans, if liked.
For lemon chicken stir-fry, heat 1 tablespoon sunflower oil in a wok or large frying pan, add 410 g (13 ½ oz) chicken mini-fillets and stir-fry over a high heat for 5 minutes.
Add 1 tablespoon clear honey, 4 tablespoons lemon juice, 4 tablespoons dry white wine and 125 g (4 oz) green olives. Heat through for 2 minutes, season and serve with ready-made couscous salad. Total cooking time 10 minutes.
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| Homemade chicken with lemon and olives recipe |
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