Moroccan lemon chicken with olives
Yield: 4 servings
Ingredients:
- 1 Medium onion. peeled and 1/2 ts Ground cumin -quartered 1/2 ts Paprika
- 2 Medium garlic cloves peeled 1/4 ts Salt -and minced 3 tb Lemon juice
- 2 1/2 lb Chicken skinned Grated peel of 2 lemons
- 2 tb Flour 1/2 c Green olives pitted and
- 1 tb Olive oil -coarsley chopped
- 2 1/2 c Water divided 2 tb Minced cilantro
- 1/8 ts Saffron 3/4 c Couscous
- 1/2 ts Ground ginger Fresh ground black pepper
Instructions:
In a food processor finely chop onion and garlic. Dredge chicken in flour. In a large skillet heat oil over medium heat. Saute chicken and onion mixture until mixture has softened about 10 minutes. Stir in one cup water saffron ginger cumin paprika salt and lemon peel. Bring to a boil reduce heat and simmer covered 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice olives cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve. Source: Houston Chronicle
