Moroccan Lemon Olive Chicken Recipe Serve with white or brown rice or couscous. Check out the Pine Nut–Saffron Pilaf. Slice 1 lemon into ½-inch-thick rounds.
SERVES 4
Ingredients:
2 lemons or Meyer lemons
2 tablespoons EVOO (extra-virgin olive oil)
2 pounds boneless skinless chicken thighs, trimmed and cut into large bite-size pieces
Salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, crushed
2 fresh bay leaves
2 teaspoons ground turmeric, ⅔ palmful
2 teaspoons ground coriander, ⅔ palmful
2 teaspoons ground cumin, ⅔ palmful
1 cinnamon stick
2 cups chicken stock
1 cup large pitted green olives
A handful of fresh mint leaves, finely chopped
2 handfuls of fresh flat-leaf parsley leaves, finely chopped
Method:
Heat the EVOO in a skillet over medium-high heat.
When the oil ripples and begins to smoke, add the chicken pieces, season with salt and pepper, and brown for 3 to 4 minutes.
Add the onions, garlic, lemon rounds, and bay leaves. Cook, stirring frequently, for 6 to 7 more minutes. Add the spices, stock, and olives to the skillet and cook for 5 minutes to reduce the liquid.
Remove from the heat, discard the bay leaves, squeeze the juice from the remaining lemon into the skillet, and stir in the mint and parsley.
Discard the cinnamon stick. Serve with rice or couscous.
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| Moroccan Lemon Olive Chicken Recipe |
