Sunday, March 31, 2013
Moroccan Lemon Chicken with Olives
This is a recipe from my friends Chris and Margaret Hansen, January 2006, which they made for our group rotation dinner.
Yield: 4 servings
1 Medium onion -peeled and quartered
2 Medium garlic cloves, peeled and minced
2-1/2 Lbs chicken, skinned, cut into small pieces
2 T Flour
1 T Olive oil
2-1/2 C water
1/8 t Saffron
1/2 t Ground ginger
1/2 t Ground cumin
1/2 t Paprika
1/4 t Salt
3 T Lemon juice
2 lemon peels grated
1/2 Cups Green olives, pitted and coursely chopped
2 T Minced cilantro
3/4 Cups couscous
Fresh ground black pepper
In a food processor, finely chop onion and garlic. Cut chicken into large portions. Dredge chicken in flour. in a large skillet and heat oil over medium heat. Sauté chicken and onion mixture until mixture has soften, 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. Add 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 over couscous and serve.
Notes: Chris and I added a jar of Trader Joe's Moroccan Tagine Simmering Sauce, however the recipe does not ask for it.