Prep 10 mins
Cook 30 mins
I originally got this recipe from Gourmet Magazine, and served as an anniversary romantic meal.
Make and share this Moroccan Lemon Chicken recipe from Food.com.
- 1 tablespoon olive oil
- 1 whole boneless chicken breast, halved (with skin and wings attached)
- 1 small onion, sliced thin
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 2 teaspoons finely grated fresh lemon zest
- 1 1⁄2 teaspoons all-purpose flour
- 1 1⁄2 cups chicken broth
- 1⁄3 cup green olives, pitted and sliced thin
- 1 tablespoon honey
- 1⁄2 cup drained, rinsed canned chick-peas
- 2 tablespoons chopped, fresh coriander sprigs (, , wash and dry before chopping)
- In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking.
- Pat chicken dry and season with salt and pepper.
- Cook chicken, skin sides down, until skin is deep golden brown.
- Transfer chicken to a plate and reduce heat to moderate.
- Add onion to pan and cook, stirring, until softened.
- Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute.
- Stir in broth, olives, and honey.
- Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes.
- Transfer chicken to 2 plates.
- Add chick-peas to sauce.
- Simmer sauce 3 minutes and season with salt and pepper.
- Pour sauce over chicken and sprinkle with coriander.
- Serve chicken with rice.
This was a great recipe. The olives added a nice touch, and the chick peas were a good idea, but what really made this dish was the honey. I only used a little but, but the flavour of it complimented the subtle sourness of the lemon so well. I did make a few small changes, using what I had on hand. I used cubed skinless chicken breast, added some chopped mushrooms, and served it with cous cous, rather than rice. I personally think I went a little overboard with the salt on the chicken, but my family didn't seem to mind.