Moroccan Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄3 cup oil
- 1 large onion, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon parsley, chopped
- 1 teaspoon coriander, ground
- 2⁄3 lemon, cut in wedges
- 1 teaspoon salt
- 1⁄2 teaspoon coarse black pepper
- 1⁄8 teaspoon saffron, powered
- 4 chicken breasts, split or 6 -8 boneless chicken breasts
- 1⁄3 cup green olives, halved
directions
- Heat oil in heat-proof casserole.
- Stir in onion, garlic, parsley, coriander, salt, pepper and saffron.
- Cook lightly.
- add chicken and turn to coat evenly with mixture.
- Arrange lemon wedges on top.
- cover and simmer 1 1/2-2 hours, turning occansionally.
- Remove chicken and lemon wedges to a warm platter.
- Cook remaining liquid over high heat until reduced to a thinck sauce.
- Add olives and heat through.
- Pour iver chicken and serve.
- Excellent with fluffy white rice.
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RECIPE SUBMITTED BY
<p>My name is Lisa, my husband, 3 kids, 2 toy poodles and a huge maine coon make our home in Redmond, Oregon. I adore cooking and love trying new recipes.</p>