Moroccan Chicken with Green Olives and Lemon
A fragrant North African dish combining tender chicken pieces with aromatic spices, green olives, and bright citrus flavors. The chicken is slowly simmered with paprika, cumin, cinnamon, and ginger in a savory broth until perfectly tender.
Ingredients
- •2 whole Meyer lemons or regular lemons
- •1 tablespoon olive oil
- •1 whole large onion
- •2 cloves garlic
- •1 tablespoon paprika
- •2 teaspoons ground cumin
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •2 cups low-salt chicken broth
- •1 whole chicken
- •½ cup green olives
Cooking Instructions
- 1.
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 to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
45 min
