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Moroccan Chicken With Olives

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“At a recent Zaar reunion in Washington DC we had a similar dish at a Moroccan restaurant. This version comes from "Cocina Marroqui" by Anne Wilson.”

Ingredients Nutrition


  1. Rub chicken pieces with spices and allow to marinate 1 hour.
  2. Using a large sauté pan, heat 2 tablespoons of oil and brown the chicken over medium heat until it is golden, but not cooked all the way through.
  3. Remove chicken to a larger pot.
  4. Add remaining oil to sauté pan, and sauté the onion and pepper for about 5 minutes, stirring constantly.
  5. Add onions and peppers to chicken.
  6. Add cilantro, broth, lemon, lemon rinds and olives to the pot.
  7. Cover and cook 40 minutes over medium low heat, or until chicken is tender and the sauce has reduced somewhat.
  8. If desired the sauce can be thickened with a bit of cornstarch slurry.
  9. Serve with steamed rice.

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