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    You are in: Home / Recipes / Moroccan Lemon Chicken W/Summer Squash & Gr. Olives (Sbd P1) Recipe
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    Moroccan Lemon Chicken W/Summer Squash & Gr. Olives (Sbd P1)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Lizzie Rodriquez's Note:

    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.

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    Units: US | Metric


    1. 1
      Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
    6. 6
      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.

    Ratings & Reviews:

    • on November 12, 2012


      Love it, and especially love that it's a one-pan recipe. (Though I did have to clean the baking tray I used for pounding the chicken.) The squash is so tasty with the leftover spices! This goes well with the red bean mash from the same book (South Beach Supercharged).

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    • on September 16, 2011


      Yummy Middle Eastern comfort food! Tasted decadent but so good for you. I will definitely make this again. The instructions leave out a step - I spread the spice mix on the chicken breasts before cooking. The moisture from the onions and squash loosen up all the browned chicken and spice from the bottom of the pan and makes a yummy sauce - just the right amount of spice. The only change I made was to use 2 T. chicken broth I had on hand instead of the water. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Lemon Chicken W/Summer Squash & Gr. Olives (Sbd P1)

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 280.9
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.9 g
    Cholesterol 108.8 mg
    Sodium 522.0 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 2.4 g
    Sugars 3.1 g
    Protein 37.8 g

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