I have been trying to go a little more out of my comfort zone and cook foods that are not very familiar to me. Italian food is my comfort zone and my family loves it. But last night I decided to try a Moroccan chicken recipe right from the pages of Bon Appetit
. I have never cooked Moroccan before and this was the perfect easy recipe to start with. When I saw this on A Good Appetite
last week, I knew I should try it.
I liked the chicken and the tangy sauce. My daughter and husband thought it was okay but not their favorite. My husband is not a big lemon lover when it is paired with chicken. But when paired with fish, he cannot get enough lemon. If I make it again, I might add a sweet element to the sauce such as raisins or prunes. I really did enjoy the fragrant spices. The smell of the lemons and spices made the house smell wonderful.
Instead of using a whole chicken, I used all legs and thighs. I served it with brown rice and green beans so it was the perfect healthy meal. It was even better when I had some leftovers for lunch today.
Don’t forget to enter my Romano’s Macaroni Grill dinner basket giveaway below. I will be picking the winners tomorrow.
Moroccan Chicken with Green Olives and Lemon
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
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; saute until golden brown, about 8 minutes. next 5 ingredients; stir 1 minute. broth; bring to boil. Sprinkle chicken with 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. 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. 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.