Ingredients
-
3
-
4
-
1
-
1
-
2
-
1
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Moroccan Spiced Chicken with Lemon and Carrots, A warming meal on a cool day – the spices add just the right note , I was really torn on how to rate this recipe On its own we felt the lemon overpowered the dish but served with your spiced couscous the flavors married and came together well In the end for me I chose 3 stars because it is not a recipe I would make on its own thank you Evelyn/Athens for hsring the recipe , This is a very good recipe except the spicing was far too subtle for us The next time I will double or perhaps triple the spice amounts Also, will thicken the juices a bit Served this with the Spiced Couscous which, also, was not spicey enough The dish would be wonderful over Basmati Rice
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Steps
|
1
Done
|
Heat Oil in Heavy, Large Skillet Over Medium-High Heat. |
|
2
Done
|
Season Chicken With Salt and Pepper. |
|
3
Done
|
Add to Skillet and Cook Until Brown on Both Sides. |
|
4
Done
|
Transfer to Plate and Set Aside. |
|
5
Done
|
Add Onion to Skillet. |
|
6
Done
|
Reduce Heat to Medium-Low and Cook Until Tender, Stirring Occasionally, About 8 Minutes. |
|
7
Done
|
Add Carrots and Stir 2 Minutes. |
|
8
Done
|
Add Spices and Stir 1 Minute. |
|
9
Done
|
Return Chicken to Skillet. |
|
10
Done
|
Add Lemon and Stock. |
|
11
Done
|
Bring to Boil. |
|
12
Done
|
Reduce Heat, Cover and Simmer Until Chicken Is Cooked Through, Turning Occasionally, About 30 Minutes (can Be Prepared 1 Day Ahead. Rewarm, Covered, Over Medium Heat, Stirring Occasionally). |
|
13
Done
|
Serve Over Spiced Couscous, Arranging Lemon Wedges as Garnish. |
