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)
Moroccan Lemon-Olive Chicken (Rachael Ray)
Ingredients
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
Directions
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)
Ingredients
1 to 1-1/4 pounds skinless, boneless chicken thighs
1 tablespoon olive oil2/3 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)
Directions
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.
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