The same, but different.

Here are 2 recipes that have very similar ingredients, but two very different tastes. Both amazingly easy and delicious!

Moroccan Lemon-Olive Chicken (Rachael Ray)

2 pounds boneless, skinless chicken thighs, trimmed and cut into large bite-size pieces (I used breast meat)
2 tablespoons EVOO
Salt and pepper
1 large onion, thinly sliced
4 large cloves garlic, crushed
2 lemons, 1 sliced 1/2 inch thick
2 fresh bay leaves
2 teaspoons turmeric
2 teaspoons coriander
2 teaspoons cumin
1 cinnamon stick
2 cups chicken stock
1 cup large, pitted, green olives
A handful mint leaves, finely chopped
2 handfuls flat leaf parsley leaves, finely chopped

Heat EVOO in a skillet over medium-high heat. When oil ripples and begins to smoke, add chicken pieces and brown 3-4 minutes to get good color on the chicken. Season with salt and pepper.

Add the onions, garlic, lemon rounds and bay leaves. Cook, stirring frequently, 6-7 minutes more. Add spices, stock and olives to the skillet and cook 5 minutes more to reduce. Remove from heat, squeeze the juice from the remaining lemon into the skillet and stir in the herbs. Serve with rice or couscous.

Kalamata Lemon Chicken (Better Homes & Gardens)

1 to 1-1/4 pounds  skinless, boneless chicken thighs
1 tablespoon  olive oil
2/3 cup  dried orzo
1/2 cup  drained, pitted kalamata olives
1 14-ounce can  chicken broth
1/2 of a  lemon, cut into wedges or chunks
1 tablespoon  lemon juice
1 teaspoon  dried Greek seasoning
1/4 teaspoon  salt
1/4 teaspoon  freshly ground black pepper
Hot chicken broth (optional)
Fresh snipped oregano (optional)

In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.

Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.


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