Couscous would be a nice accompaniment to this hearty main.
Moroccan Chicken with Green Olives and Lemon
Ingredients:
2 lemons
1 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, pressed
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
2 cups low-sodium chicken broth
3 chicken breasts, diced into hazelnut-sized pieces
½ cup green olives
Salt and pepper to taste
Method:
Cut 1 lemon into 8 wedges. Squeeze 2 tbsp lemon juice from second lemon and set aside.
Heat oil in a large skillet over medium-high heat. Add onion and sauté until golden brown, approximately 8 minutes. Add the garlic, cumin, cinnamon, and ginger, stirring for 1 minute. Add the chicken broth and bring to a boil. Sprinkle the chicken with salt and pepper and add to skillet. Add lemon wedges.
Cover, reduce heat to medium-low, and simmer until chicken is cooked through, stirring occasionally, for about 5 – 8 minutes. Once cooked, remove chicken pieces and transfer to a platter. Add olives and 2 tbsp lemon juice to the skillet. Increase heat to high and boil uncovered to thicken slightly, about 5 minutes. Adjust seasoning to taste and pour over chicken.
Recipe courtesy Michael Bonacini