Spanish Gypsy Baked Chicken
This terrific recipe for Spanish Gypsy Baked Chicken was submitted by Ellen Burr of Truro, Massachusetts.
2 teaspoons lemon-pepper
1/2 teaspoons ground cumin
1/2 teaspoons ground mace
1 whole chicken, quartered
2 teaspoons olive oil
2 cups thinly sliced Spanish onions
1 medium red pepper, seeded, cut in strips
1 medium yellow pepper, seeded, cut in strips
1/2 cup sliced pitted Mediterranean black olives (such as kalamata)
1 tablespoon large capers, drained
1/4 cup dry sherry
Parsley sprigs for garnish (optional)
Orange slices for garnish (optional)
- In small bowl, mix together lemon-pepper, cumin and mace; sprinkle over chicken. Place chicken, skin side up, on oiled broiler pan rack.
- Bake in 400°F (205°C) oven about 50 minutes, or until fork can be inserted in chicken with ease.
- In nonstick skillet, place oil and heat to medium-high temperature. Add stirring, onion, red pepper and yellow pepper; sauté 5 minutes. Stir in olives, capers and sherry; bring to a boil. Cook 1 minute.
- On a large platter, spoon 1/2 of onion mixture; top with chicken. Spoon remaining onion mixture over chicken. Garnish with parsley sprigs and orange slices, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.