Spanish-Style Crispy Chicken with Warm Tomato, Lemon and Olive Salad

From the kitchen of One Perfect Bite...This simple chicken dish is packed with Spanish flavor and while it lacks the bells and whistles associated with a company meal, I think you'll find it's perfect for a family supper. In Spain, this meal would be served with French fries, crusty bread and a ubiquitous iceberg salad that seems to accompany all Spanish meals, save for breakfast. While the chicken is simple to make, it requires time to marinate, so if you decide to give this recipe a try keep that in mind. I love the lemon flavor in this dish and to heighten it even further, I use a lemon flavored olive oil for frying the chicken and assembling the salad. The salad is a bit unusual, but it's a great way to use the last of the tomatoes from the garden and it adds some wonderful color to the plate. I do hope you'll give this recipe a try. Here is how this unusual chicken is made.

Spanish-Style Crispy Chicken with Warm Tomato, Lemon and Olive Salad...from the kitchen of One Perfect Bite inspired by Australian Women's Weekly

Ingredients:
4 (6 to 8-oz.) bone-in chicken breast with skin
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 cloves garlic, thinly sliced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1 tablespoon olive oil
Warm Salad
2 medium lemons
1/3 cup olive oil
2 teaspoons chopped garlic
3/4 cup pitted black olives
4 large plum tomatoes,sliced
1 tablespoon white wine vinegar

Directions:
1) Mix lemon zest, lemon juice and garlic in a bowl. Add chicken and turn to coat all surfaces. Cover bowl with plastic wrap and refrigerate for 3 to 8 hours.
2) Mix flour, cumin, coriander and thyme in a bowl. Drain chicken and pat dry. Dredge chicken in flour mixture and set aside.
3) Preheat oven to 375 degrees F. Heat oil in pan until it shimmers. Add chicken and fry until browned and crisp on both sides. Place chicken on a baking tray and transfer to oven. Bake for about 15 minutes, or until chicken is tender. Serve with warm salad. Yield: 4 servings.
4) While chicken cooks prepare warm salad: Cut lemons in half lengthwise, then slice thinly crosswise. Heat oil in a medium pan, add garlic and cook until fragrant, about 30 seconds. Add lemon slices, olives, tomato and vinegar and cook, stirring gently, until mixture is just warmed through. Serve with chicken.

                    

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