Lemon Chicken on Rice with a Lemon and Tomato Olive Sauce
I really like this. I am sure you will as well.
2 tbs. Extra Virgin Olive Oil
1 whole Kosher Chicken cut into 8 pieces
1 Onion, chopped
½ lb. Mushrooms chopped
1 can Black Olives
1 can of Green Olives
1 cup Cherry Tomatoes
4 cloves Garlic, crush and minced
Juice of 3 Lemons
Zest of 2 Lemons
1 tsp. Oregano
1 tbs. Cornstarch and water as a thickener
2 cups uncooked Whole Grain Rice
3 cups Water
Salt and freshly Ground Black Pepper to taste
A little Parsley for a garnish, chopped
Preheat the oven to 400 degrees F.
Add the 3 cups of water to a pot and bring to a boil. Add a little salt and a drop of oil and cook the rice covered until all the moisture has been absorbed.
In a large bowl add a few drops of oil, a little lemon zest and massage the chicken and season with salt and pepper.
In a deep banking pan add the rice and place the chicken on top of the rice. Bake together for about an 40 minutes until the chicken has browned and fully cooked.
While the chicken is baking prepare the sauce. In a large skillet add a little oil and sauté the onion and garlic until the onion is translucent. Add the olives and the juice of 2 lemons, tomatoes, mushrooms, lemon zest and simmer for about 5 minutes. Thicken with a little cornstarch and water.
On a large platter, plate the rice first then the chicken and top with the sauce. Garnish with a little chopped parsley. Serve with a fresh salad and some fresh bread for a whole meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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