Lemon and Olive Chicken

 

Ingredients serving for 4-6 

8 bone-in chicken breast halves
Salt and pepper
3 tbsp olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green or black olives,
   pitted and halved
1 cups chicken stock
1 tsp dried thyme and  dry oregano
1/2 teaspoon pepperika
1 tsp garlic juice
Chopped coriander for topping

Method

• Sprinkle chicken with 1 teaspoon each salt & pepper and garlic juice. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 5 minutes on each side. Transfer chicken to a plate.
• Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 1 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes and sprinkle with thyme and crushed red pepper. add the chicken pieces into it and cook for 2-3 minutes.  
• Garnish with chopped coriander leaves and serve hot.