Moroccan Chicken with Green Olives and Lemon |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 meyer lemons or regular lemons |
1 tablespoon olive oil |
1 large onion, halved, thinly sliced |
2 garlic cloves, pressed |
1 tablespoon paprika |
2 teaspoons ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
2 cups low-salt chicken broth |
1 4 1/2-pound chicken, cut into 8 pieces, skin removed |
1/2 cup green olives |
Directions:
1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
2. Per serving: 431.6 (kcal) calories, 30.2 % calories from fat, 14.5 g fat, 2.8 g saturated fat, 171.2 mg cholesterol, 8.7 g carbohydrates, 2.3 g dietary fiber, 3.2 g total sugars, 6.4 g net carbohydrates, 64.4 g protein Nutritional analysis provided by Bon Appétit
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