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!

enjoy!

xoxo,

caroline

Posted in Caroline, Recipes | 2 Comments »

2 Responses to “recipe: moroccan chicken”

1. Jen says:

   May 21, 2010 at 10:30 am

   this looks so good, definitely going to try this.

   Reply
2. j says:

   May 23, 2010 at 3:43 pm

   Thanks for sharing…was oh oh so good!!!

   Reply