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Recipe: Moroccan Lemon Chicken (serves 2)

Main Dishes - Chicken, Poultry
MOROCCAN LEMON CHICKEN

1 tablespoon olive oil
1 whole boneless chicken breast with skin and wings attached
1 small onion, sliced thin
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
2 teaspoons finely grated lemon zest
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth
1/3 cup green olives, pitted and sliced thin
1 tablespoon honey
1/2 cup drained and rinsed canned chick peas
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
Hot cooked rice with almonds and raisins (for serving)

In a 3-quart 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 side 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, 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.

Serves 2
Source: Gourmet Magazine, February 1997
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Moroccan Recipes

Lemon Chicken Recipes
MsgID: 161288
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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