Ingredients
-
2
-
4
-
1
-
3/4
-
1/4
-
1/4
-
2
-
1 1/2
-
1 1/2
-
1/3
-
-
-
-
-
Directions
Moroccan Lemon Chicken, Looking for something different for a change? Try this “unique” dish. Don’t let the unusual combination of ingredients scare you., This dish made a lovely dinner that everyone enjoyed. I did make some small changes though. used whole green olive instead of pimento stuffed, preserved lemon for the lemon zest, & doubled the amount of paprika. Made for Went to Market Tag, Beautiful entree. I cut the cinnamon to 1/8 teaspoon personal preference & used boneless chicken breasts- sliced in half lengthwise and cooked for 1/2 the time. This has a nice amount of flavor, but is not over-the-top flavor explosion despite the combo of ingredients. A good dish that would suit many taste-buds. We enjoyed this.
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Steps
|
1
Done
|
In a Heavy 3-Quart Saucepan, Heat Oil Over Moderately High Heat Until Hot, but not Smoking. |
|
2
Done
|
Pat Chicken Dry& Season With Salt& Pepper. |
|
3
Done
|
Cook Chicken, Skin Side Down Until Skin Turns Golden Brown. |
|
4
Done
|
Transfer Chicken to a Plate. |
|
5
Done
|
Reduce Heat to Moderate& Add Onion. |
|
6
Done
|
Cook, Stirring Until Softened. |
|
7
Done
|
Add Cumin, Paprika, Cinnamon, Lemon Zest and Flour. |
|
8
Done
|
Cook, Stirring 1 Minute. |
|
9
Done
|
Stir in the Chicken Broth, Olives and Honey. |
|
10
Done
|
Return Chicken to the Pan and Simmer, Uncovered About 20 Minutes Until Chicken Is Cooked Through. |
