Moroccan Chicken with Olives and Lemon
Take your tastebuds on a world-class journey with this savory, flavorful, healthy recipe. It's on the table in just over a half hour, making it a great weeknight meal option. We like to serve this over steamed white or brown rice. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1/2 lemon, thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons olive oil
4 medium sized chicken breasts or thighs
1 1/2 cups yellow onions, diced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Pinch of turmeric
1/4 teaspoon cinnamon
1/4 cup water or chicken stock
3/4 cup green olives
Salt and pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
4 medium sized chicken breasts or thighs
1 1/2 cups yellow onions, diced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Pinch of turmeric
1/4 teaspoon cinnamon
1/4 cup water or chicken stock
3/4 cup green olives
Salt and pepper, to taste
Directions
Heat a large skillet to medium-high. Add the lemon slices and cook for 2-3 minutes or until the lemons are caramelized. Remove from the pan and set aside.
Add 1 tablespoon of olive oil to the pan. Add chicken and cook for 8-10 minutes, flipping once in the middle of cooking. Remove chicken to a plate and set aside. Add the remaining oil and onions; cook onions for 5-6 minutes, until the onions begin to brown at the edges. Add the garlic, ginger, paprika, cumin and turmeric and cinnamon and stir. Add the water or stock and stir, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken back into the pan, bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Add the olives, lemon slices and lemon juice. Season with salt and pepper to taste. Let stand a few minutes before serving.
Add 1 tablespoon of olive oil to the pan. Add chicken and cook for 8-10 minutes, flipping once in the middle of cooking. Remove chicken to a plate and set aside. Add the remaining oil and onions; cook onions for 5-6 minutes, until the onions begin to brown at the edges. Add the garlic, ginger, paprika, cumin and turmeric and cinnamon and stir. Add the water or stock and stir, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken back into the pan, bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Add the olives, lemon slices and lemon juice. Season with salt and pepper to taste. Let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Sweet Potato and Red Lentil Dal
Easy Roasted Summer Vegetables
Caramelized Onion Hummus
