Lemon Chicken with Pine Nut Sauce
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 SectionsAbout Us© Quench Magazine |