Moroccan Lemon Chicken
"Looking for something different for a change? Try this "unique" dish. Don't let the unusual combination of ingredients scare you."
photo by Chef floWer
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 chicken breast halves (bone in, skin on)
- 1 small onion, sliced thin
- 3⁄4 teaspoon cumin
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 2 teaspoon lemons, zest of, finely grated
- 1 1⁄2 teaspoons all-purpose flour
- 1 1⁄2 cups chicken broth (I use College Brand)
- 1⁄3 cup pimento stuffed olive, sliced thin
- 1 tablespoon honey
- 1⁄2 cup canned chick-peas, drained & rinsed
directions
- In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
- Pat chicken dry& season with salt& pepper.
- Cook chicken, skin side down until skin turns golden brown.
- Transfer chicken to a plate.
- Reduce heat to moderate& add onion.
- Cook, stirring until softened.
- Add cumin, paprika, cinnamon, lemon zest and flour.
- Cook, stirring 1 minute.
- Stir in the chicken broth, olives and honey.
- Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
- Add chickpeas and simmer about 3 minutes.
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Reviews
-
Very good. A nice change from the ordinary. Served with cumin potatoes (on the site) and orange and red onion salad (also on site). The combination was yummy. -
Merlot, this was FANTASTIC, even though I forgot to open the can of chick peas and put them in! I finished this with chopped preserved lemon and parsley (like gremolata) and we ate it with my Cumin Potatoes, and Dancer's Orange Salad with Olives and Mint recipe #33028 and Oven bake Turkish breaf. What a feast. -
This was my first recipe from Recipe Zaar I have tried so far & it was a hit. I served it with feta, lemon & pinenut couscous and sundried tomato & feta bread. I think I may have salted the chicken a little to much when it was first cooking but other than that I wouldn't have changed a thing. MéLisa -
This dish made a lovely dinner that everyone enjoyed. I did make some small changes though. I used whole green olive instead of pimento stuffed, preserved lemon for the lemon zest, & doubled the amount of paprika. Made for Went to Market Tag -
My husband and I recently went to Morocco, and this recipe is so close to the real thing! The only thing we need now is an authentic tagine to cook it in!!! Maybe add some raisins or apricots or dates...
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RECIPE SUBMITTED BY
Merlot
United States
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