Moroccan Lemon Chicken With Olives |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This North African recipe was taken from the internet & tweaked slightly. Ingredients:
1 onion, medium, peeled, quartered |
1 medium garlic clove, peeled, minced |
2 large chicken breasts |
1 tablespoon all-purpose flour |
1/2 tablespoon olive oil |
1 1/4 cups water, divided |
1 pinch saffron |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cumin |
1/4 teaspoon paprika |
1/8 teaspoon salt |
2 tablespoons lemon juice |
1 lemon, zest of, minced |
1/4 cup green olives, pitted, chopped |
1 tablespoon cilantro, minced |
1/2 cup couscous |
1 dash black pepper |
Directions:
1. In food processor, finely chop onion & garlic.
2. Dredge chicken in flour.
3. In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
4. Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
5. Bring to boil, then reduce heat & simmer, covered, 35 minutes.
6. Remove chicken from sauce & allow to cool a few minutes.
7. Cut chicken into small pieces, then put meat back into sauce.
8. To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
9. While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
10. Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
11. Spoon chicken mixture over couscous & serve.
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