Ingredients

2 lb boneless chicken breasts, cut in half
3 ½ lb chicken cut into eighths

Marinade

1 teaspoon black pepper, freshly ground
1 tablespoon cumin, ground
1 tablespoon olive oil
1 ½ cups onions, finely chopped
1 ½ teaspoons paprika
½ teaspoon cayenne pepper
6 large cloves garlic (crushed)
3 tablespoons lemon juice
¾ cup salad style green olives, drained and sliced
⅓ cup parsley, minced
½ cup white wine
Additional parsley and lemon slices for garnish

Details

Serves: 4

 

Method

Cut and clean chicken. Chop and combine all ingredients for the marinade and mix well. Place ⅓ of the marinade in a roasting pan that has been sprayed with olive oil. Put chicken in pan on top of marinade and cover with remaining mixture. Cover and allow to marinate for at least an hour, all day is better. Place in refrigerator if marinating all day.

Uncover and roast in the marinade for one hour in a 350 F oven, turning occasionally to brown the chicken on all sides. Serve with rice and garnish with lemon slices and parsley.