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

Submitted by Lizzie_Rodriquez

"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."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4

ingredients

• 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

directions

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

Reviews

[FlyingCook]

Super easy to make and great flavor! The spice balance is perfect - not overpowering, but not too subtle either. I've made this on the stove as written, but it works equally well to throw everything in a casserole dish and put it in the oven if you need the stove for other things. I serve over couscous with a little feta.