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From most recent book. Haven't tried. While the ingredient list for this recipe may seem long, it largely features common pantry spices. When combined, these spices make up a version of ras-al-hanut, an intriguing blend that is widely used on Moroccan style meats and fished. If you prefer, look for prepared ras al-hanut or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a nice, exotic taste.
- 24 ounces boneless skinless chicken breast halves, 4- 2 oz. pieces
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne
- 1 lemon
- 4 teaspoons extra virgin olive oil
- 1 small onion, thinly sliced
- 3⁄4 lb summer squash, thinly sliced crosswise
- 1⁄3 cup pitted green olives
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
- Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
- In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
- Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
- Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
- Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
- Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.