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Moroccan Chicken with Green Olives and Lemon Epicurious Thanks to Sue Yield: 4 servings 2 Meyer lemons or regular lemons 1 Tbsp. olive oil 1 large onion, halved, thinly sliced 2 garlic cloves, pressed 1 Tbsp. paprika 2 tsp. ground cumin 1 tsp. ground cinnamon 1 tsp. ground ginger 2 cups low salt chicken broth 1 4½ pound chicken, cut into 8 pieces, skin removed ½ cup green olives 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; saute until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to a 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 to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken. Note: Sue serves this by putting the chicken and sauce on a bed of Israeli couscous. |
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