Jewel of the Nile Chicken A North African-inspired chicken dish. Entree/Main Dish Jewel of the Nile Chicken Jewel of the Nile Chicken thumbnail Preparation Time: 20 minutes Total time: 1 hours 2 Servings Ingredients: 2 chicken breast halves, with skin and bone, 2 tablespoons butter, 3 lemon slices, 1/2 cup white wine, 1/2 cup chicken broth, 1-1/2 teaspoons Greek seasoning, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried mint, 1/2 teaspoon red chili flakes, 1/2 teaspoon lemon pepper, 1/2 teaspoon dried tarragon, 1/4 cup olive oil, 12 pitted green olives, 8 pitted black olives, 1/2 cup roasted red bell pepper,drained and cut in strips, 1/2 cup DOLE® Golden Raisins, 1 cup frozen DOLE Mango Chunks, Instructions: Step 1: Preheat oven to 350°F. Step 2:
Pat the chicken dry.  Cut three deep slits in the top of the breast, nearly touching the bone.   Heat an oven-proof skillet over medium high heat.
Step 3:
Add the butter to the skillet.  Add the chicken, skin side down, and brown for about 3 minutes. Remove the chicken from the pan.  Cut lemon slices in half and insert into the slits of chicken. 
Step 4:
Reduce heat to low and add broth and wine to skillet.  Scrape up brown bits from skillet with a wooden spoon.
Step 5: Combine Greek seasoning, cumin, paprika, dried mint, red chili flakes, lemon pepper, tarragon, and olive oil in a small bowl.  Spoon mixture into the slits of the chicken and drizzle more on top.  Return chicken back to skillet.  Add the olives, peppers, raisins, and mango. Cover skillet with foil or a lid.  Roast in oven for 40 minutes.

Jewel of the Nile Chicken

Prep Time 20 minutes
Total Time 1 hours
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 2
Nutrition facts

About

A North African-inspired chicken dish.

Ingredients 18

Ingredients

chicken breast halves, with skin and bone
2 tablespoons butter
lemon slices
1/2 cup white wine
1/2 cup chicken broth
1-1/2 teaspoons Greek seasoning
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried mint
1/2 teaspoon red chili flakes
1/2 teaspoon lemon pepper
1/2 teaspoon dried tarragon
1/4 cup olive oil
12  pitted green olives
pitted black olives
1/2 cup roasted red bell pepper,drained and cut in strips
1/2 cup DOLE® Golden Raisins
1 cup frozen DOLE Mango Chunks

Steps

STEP1

Direction

Preheat oven to 350°F.

STEP2
Ingredients

2 chicken breast halves, with skin and bone

Direction

Pat the chicken dry.  Cut three deep slits in the top of the breast, nearly touching the bone.   Heat an oven-proof skillet over medium high heat.

STEP3
Ingredients

2 tablespoons butter

3 lemon slices

Direction

Add the butter to the skillet.  Add the chicken, skin side down, and brown for about 3 minutes. Remove the chicken from the pan.  Cut lemon slices in half and insert into the slits of chicken. 

STEP4
Ingredients

1/2 cup white wine 
1/2 cup chicken broth

Direction

Reduce heat to low and add broth and wine to skillet.  Scrape up brown bits from skillet with a wooden spoon.

STEP5
Ingredients

1-½ teaspoons Greek seasoning
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried mint
1/2 teaspoon red chili flakes
½ teaspoon lemon pepper
½ teaspoon dried tarragon
¼ cup extra virgin olive oil
12 pitted green olives
8 pitted black olives
½ cup roasted red bell peppers, drained and cut in strips
1/2 cup DOLE® Golden Raisins
1 cup DOLE Frozen Mango Chunks

Direction

Combine Greek seasoning, cumin, paprika, dried mint, red chili flakes, lemon pepper, tarragon, and olive oil in a small bowl.  Spoon mixture into the slits of the chicken and drizzle more on top.  Return chicken back to skillet.  Add the olives, peppers, raisins, and mango. Cover skillet with foil or a lid.  Roast in oven for 40 minutes.

View & Leave Comments
comments powered by Disqus