Moroccan lemon chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Whole boneless chicken breasts with skin and wings attached (about 3 pounds); halved | |
| 1 | medium | Onion; sliced thin |
| 1½ | teaspoon | Ground cumin |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Plus 1 teaspoon finely grated fresh lemon zest |
| 1 | tablespoon | All purpose flour |
| 3 | cups | Chicken broth |
| ⅔ | cup | Green olives; pitted and sliced thin |
| 2 | tablespoons | Honey |
| 1 | cup | Drained rinsed canned chick peas |
| 4 | tablespoons | Chopped fresh coriander springs; (wash and dry before chopping) |
Directions
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, stirring occasionally, until done, about 10 minutes. Transfer chicken to 4 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.
Yield: 4 servings
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9038 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998