lemon and olive crispy chicken
  • Servings: 4
  • 4 1kg single chicken breasts on bone
  • 1 teaspoon grated lemon rind
  • 2 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 1/3 plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoon chopped fresh thyme
  • 1 tablespoon olive oil
  • 2 meduim lemon
  • 1/3 cup olive oil
  • 2 cloves garlic, crushed
  • 3/4 cup seed black olives
  • 4 large egg tomatoes, sliced
  • 1 tablespoon white wine vinegar
  1. Combine chicken, rind, jucie and garlic in medium bowl; cover, refrigerate hours or overnight.
  2. Drain chicken; pat dry with absorbent paper. Coat chicken in combined flour, spices and thyme. Heat oil in large pan, add chicken, cook until browned and crisp both sides. Place chicken on oven tray, bake in moderately hot oven about 15 minutes or until just tender. Serve with LEMON OLIVE MIXTURE.
  3. LEMON OLIVE MIXTURE: Cut lemon in half lenthways, slice thinly. Heat oil in medium pan, add garlic; cook, stirring, until fragrant. Add the lemon, olives, tomatoes and vinegar, stir gently until just warmed through.