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How To make Lemon Chicken with Pine Nut Sauce

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marinade: 1/4 c olive oil
1 lemon

quartered
1 tbsp fresh cilantro :

chopped
1 1/8 tsp red pepper flakes
Olive and Pine Nut Sauce 1 1/2 c chicken broth
1/4 c grated onion
2 tsp grated fresh gingerroot or 1 tsp ground
1 clove garlic

finely chopped
1/4 c Sicilian green olives :

pitted and chopped
1/4 c pine nuts

toasted
1/8 tsp red pepper flakes
1/8 tsp saffron
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp honey
1 tbsp butter
1 tbsp cilantro :

chopped
Vegetable Couscous: 2 tbsp olive oil
1/2 c sweet red pepper

finely chopped
1/2 c diced carrot
1/2 c diced zucchini
1/4 c red onion :

finely chopped
1/8 tsp ground turmeric
1/8 tsp saffron
2 1/2 c chicken broth
1 17.6 oz box couscous
Prepare marinade: 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.
Heat oven to 375

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