*  Exported from  MasterCook  *
 
                     Lemon Chicken with Pine Nut Sauce
 
 Recipe By     : Family Circle - 3/4/97
 Serving Size  : 6    Preparation Time :0:15
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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°.  Arrange chicken in 13x9x3-inch metal baking pan.
 Sprinkle with salt.
 
 Bake at 375° oven for 45 minutes or until chcken is no longer pink near
 bone.  Transfer to serving platter; keep warm.
 
 Meanwhile, prepare Olive and Pine Nut Sauce:  Pour drippings from baking
 pan into large measuring cup.  Add 1/2 cup chicken broth to baking pan;
 stir with wooden spoon to loosen browned bits from bottom of pan.  Add
 to drippings in cup.  Let stand until fat rises to top.
 
 Spoon 2 tbsp fat from drippings into medium-size skillet.  Skim
 remaining fat from cup and discard.  Add onion, ginger and garlic to
 skillet; cook over medium heat until onion is softened and golden, 1-2
 minutes.  Add olives, pine nuts, pepper flakes, saffron, lemon juice,
 honey and remaining 1 cup chicken broth; stir until well blended.  Boil
 until sauce is reduced and thickened, about 7 minutes.  Remove from
 heat; swirl in butter and cilantro just until better is incorporated.
 
 Prepare Vegetable Couscous:  Heat olive oil in medium-size skillet.  Add
 sweet red pepper, carrot, zucchini, red onion, turmeric and saffron.
 Cook over medium heat until vegetables are tender, about 8 minutes.
 Stir in chicken broth; bring to boiling.  Remove from heat.  Place
 couscous in large bowl.  Pour vegetable-broth mixture over couscous;
 toss gentely to combine.  Cover with plastic wrap; let stand 15 minutes
 before serving.
 
 Spoon Olive and Pine Nut Sauce over chicken.  Serve immediately with
 Vegetable Couscous.
 
 
 
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