Chicken with Olives and Carrots

This recipe serves 4

Hands-On Time 0h20m

Total Time 0h50m

Ingredients

• 1 cup short-grain brown rice
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• 1 onion, sliced
• 2 cloves garlic, smashed
• 1 1/2 cups low-sodium chicken broth
• 4 carrots, cut into 1/2-inch pieces
• 1/2 cup pitted kalamata olives
• 1/8 teaspoon crushed red pepper
• 1 cup fresh flat-leaf parsley, chopped

Directions

• 1In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
• 2Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
• 3Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
• 4Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
• 5Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.

• By Sara Quessenberry, April 2009

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 465kcal
• Calories From Fat 20%
• Protein 41g
• Carbohydrate 49g
• Sugar 5g
• Fiber 5g
• Fat 11g
• Sat Fat 2g
• Calcium 102mg
• Iron 4mg
• Sodium 573mg
• Cholesterol 96mg

Quick Tip

This recipe is also delicious with long-grain white or jasmine rice.

From RealSimple.com

Chicken Tagine with Lemons and Olives

The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.

Yield 4 servings (serving size: 1 chicken piece and 1/3 cup sauce)

Ingredients

* 2 chicken breast halves (about 1 1/2 pounds), skinned
* 2 chicken leg quarters (about 1 pound), skinned
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 teaspoon olive oil
* 1 cup chopped onion
* 2 garlic cloves, minced
* 3/4 cup fat-free, less-sodium chicken broth
* 3/4 cup pitted whole green olives
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1 1/2 teaspoons grated lemon rind
* 1/4 cup fresh lemon juice
* 1 tablespoon minced fresh cilantro
* 1 tablespoon minced fresh parsley

Preparation

Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.

Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.
Nutritional Information

Calories: 345 (30% from fat)
Fat: 11.5g (sat 2.5g,mono 5.9g,poly 2.3g)
Protein: 49.9g
Carbohydrate: 9.2g
Fiber: 2.5g
Cholesterol: 145mg
Iron: 3.7mg
Sodium: 769mg
Calcium: 87mg

Jessica B. Harris, Cooking Light, MAY 2001

Kalamata Olive Bread with Oregano

1 Tbs olive oil
1 cup finely chopped onion
9 oz all-purpose flour (about 2 cups)
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
2 Tbs butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 Tbs chopped fresh oregano
Cooking spray

Preheat oven to 350F.

Heat oil in large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside.

Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

Spread batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 mins in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 12 servings (serving size: 1 slice)
From Cooking Light, Jan/Feb 2009.

Halibut with Tomato, Capers and Olives

1 4-pound halibut fillet
1 T extra-virgin olive oil
Salt and pepper, to taste

Fish
Coat halibut fillet with olive oil and season with salt and pepper. Roast in a 350 F oven fro 20-25 minutes or until internal temperature reaches 135 F.

6 T extra-virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces kalamata olives, halved
3 T basil leaf, chopped
3 T T capers, rinsed
3/4 tsp red pepper flakes

Tomatoes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently. Spoon sauce over fish and garnish with basil.

From Napa Valley Holiday.