Prep 15 mins
Cook 45 mins
Looking for something different for a change? Try this "unique" dish. Don't let the unusual combination of ingredients scare you.
- 2 tablespoons olive oil
- 4 chicken breast halves (bone in, skin on)
- 1 small onion, sliced thin
- 3⁄4 teaspoon cumin
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 2 teaspoon lemons, zest of, finely grated
- 1 1⁄2 teaspoons all-purpose flour
- 1 1⁄2 cups chicken broth (I use College Brand)
- 1⁄3 cup pimento stuffed olive, sliced thin
- 1 tablespoon honey
- 1⁄2 cup canned chick-peas, drained & rinsed
- In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
- Pat chicken dry& season with salt& pepper.
- Cook chicken, skin side down until skin turns golden brown.
- Transfer chicken to a plate.
- Reduce heat to moderate& add onion.
- Cook, stirring until softened.
- Add cumin, paprika, cinnamon, lemon zest and flour.
- Cook, stirring 1 minute.
- Stir in the chicken broth, olives and honey.
- Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
- Add chickpeas and simmer about 3 minutes.
Very good. A nice change from the ordinary. Served with cumin potatoes (on the site) and orange and red onion salad (also on site). The combination was yummy.
Merlot, this was FANTASTIC, even though I forgot to open the can of chick peas and put them in! I finished this with chopped preserved lemon and parsley (like gremolata) and we ate it with my Cumin Potatoes, and Dancer's Orange Salad with Olives and Mint Orange Salad With Olives & Mint and Oven bake Turkish breaf. What a feast.
This was my first recipe from Recipe Zaar I have tried so far & it was a hit. I served it with feta, lemon & pinenut couscous and sundried tomato & feta bread. I think I may have salted the chicken a little to much when it was first cooking but other than that I wouldn't have changed a thing. MéLisa