Moroccan Chicken with Green Olives and Lemon

Ingredients for 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

• 475ml low-salt chicken broth

• 1 2.0kg chicken, cut into 8 pieces, skin removed

• 120ml green olives

How to make Moroccan Chicken with Green Olives and Lemon

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.