This has such an unexpected combination of flavors, but Ryan and I love it!
Makes 4 servings
2 Tbsp lemon juice
1 pound boneless, skinless chicken breasts, each cut into three pieces (I cut the pieces smaller)
1/4 cup all-purpose
1/2 tsp salt
1/4 tsp pepper
1/8 tsp red pepper
1/4 tsp turmeric
2 tsp olive oil
1 medium yellow onion, chopped
2 tsp grated fresh ginger (I use powder)
2 garlic cloves, minced
1/2 cup chicken broth
1/4 cup green olives (we use more!)
2 tsp grated lemon zest (I used lemon juice)
3- inch cinnamon stick
Marinate the chicken in the lemon juice for at least 30 minutes. Remove chicken and discard marinade. Pat the chicken dry with paper towels.
In a shallow bowl, combine the flour, salt, black and red peppers, and turmeric. Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
In a large, deep nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 minutes per side, or until lightly browned. Remove the chicken from the pan and set aside.
Add the onion, ginger and garlic to pan. Saute 5 minutes, or until tender. Return the chicken to pan. Add the broth, olives, lemon zest and cinnamon stick. Bring to a boil, then cover, reduce heat and simmer 1 hour, or until chicken is tender. (I've never gone past 45 minutes). Discard cinnamon sticks and serve with rice.