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Title: Moroccan Lemon Chicken with Olives
Categories: Poultry Moroccan Hot
Yield: 4 Servings

1 Medium onion. peeled and quartered
2 Medium garlic cloves, peeled and minced
2 1/2lbChicken, skinned
2tbFlour
1tbOlive oil
2 1/2cWater, divided
1/8tsSaffron
1/2tsGround ginger
1/2tsGround cumin
1/2tsPaprika
1/4tsSalt
3tbLemon juice
  Grated peel of 2 lemons
1/2cGreen olives, pitted and coarsley chopped
2tbMinced cilantro
3/4cCouscous
  Fresh ground black pepper

In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve.

Source: Houston Chronicle

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