Recipe by chelseas
From Cooking Light magazine, an easy way to prepare a dish like the traditional Moroccan stew. This is great served with couscous.
Top Review by B. Licious
Fantastic recipe. This was absolutely delicious, lowfat and easy. Like the previous reviewer, I opted for more broth--about 1/2 cup--and I was happy I did so because it was so delicious. The light lemony flavor was delicious and not overpowering. A keeper!
- 1 1⁄2 lbs skinless chicken breast halves
- 2 skinless chicken leg quarters (about 1 pound)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1⁄4 cup reduced-sodium chicken broth
- 3⁄4 cup whole green olives, pitted
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1 1⁄2 teaspoons grated lemon rind
- 1⁄4 cup fresh lemon juice
- 1 tablespoon fresh cilantro, minced
- 1 tablespoon fresh parsley, minced
Directions See How It's Made
- Sprinkle chicken with salt and pepper.
- Heat oil in a large Dutch oven over high heat.
- Add chicken, cook 3 minutes on each side or until browned.
- Remove chicken from pan.
- Add onion and garlic to pan, cook 30 seconds, stirring constantly.
- Add chicken, broth, olives, cinnamon, and ginger; bring to boil.
- Cover, reduce heat, and simmer 45 minutes.
- Turn chick over; cook, uncovered 15 minutes.
- Remove chicken from pan with a slotted spoon.
- Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.
- Spoon sauce over chicken to serve.