Moroccan Lemon Chicken
- Reviews 1
Ready In: 40 mins
Serves: 2
Ingredients
- 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)
Directions
- 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.
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