Recipe: Lemon and Olive Crispy Chicken

LEMON AND OLIVE CRISPY CHICKEN

4 chicken breasts, skinless, boneless
1 tsp grated lemon rind
2 tbsp lemon juice
2 cloves garlic, crushed
1 tbsp soy flour or all-purpose flour
1 tsp ground cumin
1 tsp ground coriander
1 tbsp chopped fresh thyme
1 tbsp olive oil

LEMON OLIVE MIXTURE
1 lemon, sliced
1/3 cup olive oil
2 cl garlic, crushed
1/2 cup black olives, seeded
2 lg tomatoes, halved and sliced
1 tbsp white wine vinegar

Combine chicken, rind, juice and garlic in medium bowl; cover, refrigerate 3 hours or overnight.

Drain chicken; pat dry with absorbent paper. Coat chicken in combined flour, spices and thyme.

Heat oil in large pan, add chicken, cook until browned and crisp both sides.

Place chicken on oven tray, bake in moderately hot oven about 15 minutes or until just tender.

Serve with Lemon Olive Mixture. Lemon Olive Mixture:
Cut lemons in half lengthways, slice thinly. Heat oil in medium pan, add garlic; cook, stirring, until fragrant. Add the lemons, olives, tomatoes and vinegar, stir gently until just warmed through.

Chicken best made just before serving. Lemon Olive Mixture can be made a day ahead.