Title: Moroccan Lemon Chicken
Categories: Entree Chicken Moroccan
Yield: 2 Servings

1	tb	Olive oil
1		Whole boneless chicken
		Breast -- halved
		(with skin and wings
		Attached) -- (about 1- 1/2
	lb	)
1	sm	Onion -- sliced thin
3/4	ts	Ground cumin
1/4	ts	Paprika
1/4	ts	Cinnamon
2	ts	Finely grated fresh lemon
		Zest
1 1/2	ts	All-purpose flour
1 1/2	c	Chicken broth
1/3	c	Green olives -- pitted and
		Sliced thin
1	tb	Honey
1/2	c	Drained, rinsed, canned
		Chickpeas
2	tb	Chopped fresh corainder
		Sprigs
		(wash and dry before
		Chopping)

In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin sides down, until skin is deep golden brown.

Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives, and honey.

Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes. Transfer chicken to 2 plates. Add chick-peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.

Serve chicken with rice.

Recipe By : Gourmet Magazine February 1997 p. 120

From: Linda Shapiro Date: 26 Jan 97 Jewish-Food List Ä

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