I love to cook food with lots of interesting spices and flavors.
This dish combines the taste of lemons, cinnamon, paprika, and ginger, just to name a few. It tastes amazing with rice or couscous, if you are going for the full Moroccan feel. I will warn you, this recipe is for lemon lovers only.
{moroccan chicken with green olives and lemon}
adapted from bon appétit
serves 4
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, and coconut milk to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Serve over rice or couscous!
enjoy!
Looks yummy! I am going to check it out now.