Moroccan Chicken With Green Olives and Lemon |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Tender, flavorful, simple and healthy. From Bon Appetit May 2009. Ingredients:
2 meyer lemons or 2 regular lemons |
1 tablespoon olive oil |
1 large onion, halved, thinly sliced |
2 garlic cloves, pressed |
1 tablespoon paprika |
2 teaspoons ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
2 cups low sodium chicken broth |
4 1/2 lbs chicken, cut into 8 pieces, skin removed |
1/2 cup green olives |
Directions:
1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
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