Marinated Rosemary Lemon Chicken

From allrecipes.com

• 1/2 cup lemon juice
• 1/8 cup olive oil
• 2 tablespoons dried rosemary
• 4 skinless, boneless chicken breast halves
• 1 lemon, sliced

Directions

1. In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don’t worry about the rosemary sticking to the chicken, it tastes great when it’s grilled. If you use fresh rosemary sprigs, throw the stems onto the coals – they give the chicken even more of a smoky rosemary flavor!

This is what I am marinating the chicken for tomorrow’s barbecue in.

Country Captain Chicken Stew

Ingredients

1 T. vegetable oil

1 large yellow onion, chopped

1 green bell pepper, seeded and chopped

8 ounces of mushrooms, sliced

2 cloves of garlic, minced

1 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 T. curry powder

1 t. powdered ginger

1/2 t. ground cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

2 1/2 cups chicken broth

1 can (14 1/2 oz) diced tomatoes, with juice

3/4 t. salt

Freshly ground pepper (to taste)

1/2 cup raisins or currants

1/2 cup toasted sliced almonds

Directions

In a large Dutch oven, heat oil over medium heat.  Add the onion, bell pepper, mushrooms, and garlic and saute until tender (5-10 minutes).  Add chicken and saute for 2 minutes.  Add spices and cook until the chicken turns white, stirring often.  Add salt, pepper, stock, tomatoes, and raisins/currants.  Bring to a boil.  Reduce heat to medium low.  Simmer, covered, until flavors are blended (about 20 minutes).  Uncover, increase heat to medium, and boil until liquid begins to thicken (about 10-20 minutes).  Serve in bowls with rice, and sprinkle almonds on top.