moroccan chicken …

May 20, 2010

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
  • 2 Meyer lemons or regular lemons
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 3 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups low-salt chicken broth
  • 1 4 1/2-pound chicken, cut into 8 pieces, skin removed [i used cut up chicken breast only, but i think they dark meat would have been more moist as the breast can get dry faster]
  • 1/2 cup green olives
  • 1/4 cup coconut milk [optional]  *i thought it added a nice creamy flavor.
  • 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!

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