2 teaspoons olive oil
2 pounds skinless drumsticks
1 medium red onion, sliced
1 cup basmati or long grain rice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon fennel seeds
2 lemons, thinly sliced, seeds removed
1/2 cup green olives, sliced
1 (14 1/2-ounce) can chicken broth
1 cup dry white wine
2 tablespoons lemon juice


1. In large skillet, heat oil over high heat. Add chicken and brown well on all sides. Remove chicken and set aside. Add onion to skillet and sautÈ until translucent; remove and reserve. Reduce heat to medium; add rice, cumin, paprika and fennel seeds. Cook, stirring constantly, for 1 minute.
2. Lay chicken on top of rice, returning any juices back to skillet. Spoon reserved onions on top and around chicken; top with lemons and sprinkle with olives. Pour chicken broth and white wine over chicken and sprinkle with lemon juice.
3. Reduce heat to very low; cover skillet tightly and let simmer for 35 to 45 minutes, until the rice and lemon slices are tender and the chicken is cooked through. Serve immediately.
When testing chicken for doneness, a meat thermometer should be inserted into the chicken and should register 170 degrees F.
Baked Chicken With Olives
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