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Moroccan Lemon Chicken

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“I originally got this recipe from Gourmet Magazine, and served as an anniversary romantic meal.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking.
  2. Pat chicken dry and season with salt and pepper.
  3. Cook chicken, skin sides down, until skin is deep golden brown.
  4. Transfer chicken to a plate and reduce heat to moderate.
  5. Add onion to pan and cook, stirring, until softened.
  6. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute.
  7. Stir in broth, olives, and honey.
  8. Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes.
  9. Transfer chicken to 2 plates.
  10. Add chick-peas to sauce.
  11. Simmer sauce 3 minutes and season with salt and pepper.
  12. Pour sauce over chicken and sprinkle with coriander.
  13. Serve chicken with rice.

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