This dish is one of my go-tos for entertaining. The complex flavors and colorful presentation are really impressive, but the dish is surprisingly easy to make. Made here with boneless, skinless chicken breasts, and served with a whole wheat couscous, the dish qualifies in my mind as healthy as well. Though there are lots of interesting spices, it isn’t actually spicy-hot, and even picky eaters can be swayed to try it. This recipe makes 4 servings, and it is great for leftovers the next day.
Moroccan Chicken with Lemon and Olives
Serves 4-6
- 1 tbsp olive oil
- 2 medium onions, halved and sliced
- 2 garlic cloves, finely chopped
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 4 large or 6 small boneless, skinless chicken breasts
- 3 c chicken broth
- 3 lemons, quartered
- 1/2 c green olives
Heat olive oil in large pot over medium high heat. Add onions and saute until translucent. Add garlic, paprika, cumin, cinnamon and ginger. Saute for 2 minutes, stirring constantly. Add chicken broth and chicken. Stir to coat and cover chicken with liquid and spices. Bring to a boil. Reduce heat to medium low and simmer 25 to 30 minutes, or until chicken is cooked through.
Juice 1 1/2 of the lemons to net 2 tbsp lemon juice. Once chicken is cooked, transfer chicken out of liquid to platter. Add lemon juice, lemons, and olives to cooking liquid. Bring to a boil and boil until thickened slightly, approximately 5 to 10 minutes. Pour over chicken and serve.
Serving notes: I love to serve this over a honeyed couscous. Cook couscous in chicken broth instead of water and increase cooking liquid by a tablespoon or two. Add 1/4 c golden raisins when you add the couscous. Fluff and plate. Drizzle with honey prior to serving.
