Ingredients
-
1
-
1
-
1
-
3/4
-
1/4
-
1/4
-
2
-
1 1/2
-
1 1/2
-
1/3
-
1
-
1/2
-
2
-
-
Directions
Moroccan Lemon Chicken, I originally got this recipe from Gourmet Magazine, and served as an anniversary romantic meal , This was a great recipe The olives added a nice touch, and the chick peas were a good idea, but what really made this dish was the honey I only used a little but, but the flavour of it complimented the subtle sourness of the lemon so well I did make a few small changes, using what I had on hand used cubed skinless chicken breast, added some chopped mushrooms, and served it with cous cous, rather than rice I personally think I went a little overboard with the salt on the chicken, but my family didn’t seem to mind , I originally got this recipe from Gourmet Magazine, and served as an anniversary romantic meal
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a 3-Qt Heavy Saucepan, Heat Oil Over Moderately High Heat Until Hot but not Smoking. |
|
2
Done
|
Pat Chicken Dry and Season With Salt and Pepper. |
|
3
Done
|
Cook Chicken, Skin Sides Down, Until Skin Is Deep Golden Brown. |
|
4
Done
|
Transfer Chicken to a Plate and Reduce Heat to Moderate. |
|
5
Done
|
Add Onion to Pan and Cook, Stirring, Until Softened. |
|
6
Done
|
Add Cumin, Paprika, Cinnamon, Zest, and Flour and Cook, Stirring, 1 Minute. |
|
7
Done
|
Stir in Broth, Olives, and Honey. |
|
8
Done
|
Return Chicken to Pan and Simmer, Uncovered, Stirring Occasionally, 8 Minutes. |
|
9
Done
|
Transfer Chicken to 2 Plates. |
|
10
Done
|
Add Chick-Peas to Sauce. |
|
11
Done
|
Simmer Sauce 3 Minutes and Season With Salt and Pepper. |
|
12
Done
|
Pour Sauce Over Chicken and Sprinkle With Coriander. |
|
13
Done
|
Serve Chicken With Rice. |
