Chicken Piccata

 

                                                             Chicken Piccata 

 

 

ngredients

• 2 large lemons
  
• 6 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
  
• 1 pinch salt
  
• 1 pinch black pepper
  
• ¹/₂ cup flour
  
• 4 tablespoons olive oil
  
• 1 small shallot, minced (about 2 tablespoons)
  
• 1 cup low-sodium chicken broth
  
• 2 tablespoons capers, drained
  
• 3 tablespoons unsalted butter, softened
  
• 2 tablespoons fresh parsley, minced
  
• 6 servings couscous or angel hair pasta

 

Directions

1. Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half and whole lemon to obtain about 1/4 cup juice; set aside.
2. Season both sides of the chicken breasts generously with salt and pepper. Place flour into a shallow dish or pan. Coat each breast with flour, and shake to remove excess.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Cook half the batch in the skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add remaining chicken pieces and repeat. Add cooked chicken to previous batch and keep warm in 200 degree oven.
4. Using the pan in which you cooked the chicken, sauté the shallots in the oil and browned bits remaining in the pan. Once shallots become translucent, add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened.
5. Add the capers and lemon juice, and allow to reduce to concentrate flavors. Remove pan from heat and swirl in the butter until it melts and thickens the sauce. Swirl in the parsley. Spoon over chicken and serve immediately over a bed of couscous or angel hair pasta.

Braised Maryland Chicken and Olives

 

                                             Braised Maryland Chicken and Olives

 

 

Ingredients

• 4 tablespoons canola oil
  
• 2 ¹/₂ pounds chicken legs and thighs
  
• 1 teaspoon Kosher salt, or more to taste
  
• 1 pinch Black pepper, or more to taste
  
• 1 ¹/₂ cups small diced onion
  
• 1 teaspoon minced ginger
  
• 1 teaspoon minced garlic
  
• 1 tablespoon ground coriander
  
• 1 tablespoon ground cumin
  
• 1 ¹/₂ teaspoons paprika
  
• ¹/₂ teaspoon turmeric
  
• ¹/₂ teaspoon cayenne pepper
  
• 2 cups chicken stock, more as needed
  
• ¹/₄ teaspoon saffron
  
• ¹/₂ cup green olives, rinsed
  
• 2 preserved lemons, pulp removed; rind cut into strips
  
• 2 tablespoons chopped cilantro

 

Directions

1. Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
2. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
3. Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.