Moroccan Lemon Chicken

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Boneless chicken breasts with skin and - (about 3 wings attached
		Pounds) - halved
1		Onion - sliced thin (medium)
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Plus 1 teaspoon finely grated fresh lemon zest
1 tablespoon	15ml	All purpose flour
3 cups	711ml	Chicken broth
2/3 cup	157ml	Green olives - pitted and sliced thin
2 tablespoons	30ml	Honey
1 cup	237ml	Drained rinsed canned chick peas
4 tablespoons	60ml	Chopped fresh coriander springs - (wash and
		Dry before
		Chopping)

Recipe Instructions

In a 3-quart 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 side 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, until done, about 10 minutes. Transfer chicken to 4 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.

By "Angele and Jon Freeman" <[email protected]> on Feb 7, 1998.

Source:
Cooking Live Show #CL9038

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.