Tuesday, May 12, 2009

Moroccan Chicken with Green Olives and Lemon

This chicken was really good! I love recipes that give you a healthy, tasty meal without having to buy too many ingredients. And since I had chicken in the freezer, and a Meyer lemon tree in my backyard, the only thing I had to buy was the olives.
This would be great served over couscous, but since Chaim doesn't like couscous I served it over basmati rice.

Moroccan Chicken with Green Olives and Lemon
Bon Appetit

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed (I used 4 thighs & 4 drumsticks)
1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

4 servings

I made this spinach "salad" to have with the chicken and it was great!

Mixed Herb "Salad"
Cooking Light

16 cups torn spinach (about 3/4 pound)
1 1/2 teaspoons olive oil
1/2 cup finely chopped fresh parsley
1/3 cup finely chopped fresh cilantro
1 garlic clove, finely chopped
1 tablespoon chopped black olives (I used Kalamata)
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper (I used about half that)

Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts. Place steamed spinach in a medium bowl; repeat procedure with remaining spinach. Wipe pan with paper towels.
Add oil to pan; place over medium heat until hot. Add parsley, cilantro, and garlic; saute 1 minute. Remove from heat; stir in spinach, olives, and remaining ingredients. Serve warm.

4 servings

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