A recipe for Moroccan Lemon Chicken with Olives. Follow the simple recipe instructions for Moroccan Lemon Chicken with Olives shared by other home cooking experts.
Ingredients
1 Medium onion. peeled and quartered2 Medium garlic cloves, peeled and minced
2 1/2 lb. Chicken, skinned
2 Tbs. Flour
1 Tbs. Olive oil
2 1/2 c. Water, divided
1/8 Tsp. Saffron
1/2 Tsp. Ground ginger
1/2 Tsp. Ground cumin
1/2 Tsp. Paprika
1/4 Tsp. Salt
3 Tbs. Lemon juice
Grated peel of 2 lemons
1/2 c. Green olives, pitted and coarsely chopped
2 Tbs. Minced cilantro
3/4 c. Couscous
Fresh ground black pepper
Directions
In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve. Source: Houston Chronicle
