1/4 Photos of Moroccan Lemon Chicken With Olives
1 hr 15 mins
This dish includes chicken, lemon,cilantro and couscous. Posted for Zaar World Tour III.
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- 1 medium onion, peeled and quartered
- 2 medium garlic cloves, peeled and minced
- 1133.98 g skinless chicken
- 29.58 ml flour
- 14.79 ml olive oil
- 591.47 ml water, divided
- 0.59 ml saffron
- 2.46 ml ground ginger
- 2.46 ml ground cumin
- 2.46 ml paprika
- 1.23 ml salt
- 44.37 ml lemon juice
- 2 grated lemons, rind of
- 118.29 ml green olives, pitted and coarsley chopped
- 29.58 ml minced fresh cilantro
- 177.44 ml couscous
- fresh ground black pepper
- 1In a food processor, finely chop onion and garlic. Dredge chicken in flour.
- 2In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.
- 3Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
- 4Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes.
- 5Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
- 6While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil.
- 7Remove from heat and allow to sit for 5 minutes.
- 8Spoon chicken mixture over couscous and serve.
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Nutritional Facts for Moroccan Lemon Chicken With Olives
Serving Size: 1 (530 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 677.0
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 3.7 g
- Cholesterol 241.1 mg
- Sodium 626.9 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 2.9 g
- Sugars 1.6 g
- Protein 93.2 g
The following items or measurements are not included:
lemons, rind of