Best Moroccan Chicken With Green Olives And Lemon Recipes

Moroccan Chicken with Preserved Meyer Lemons and Green Olives image

Yield Serves 4

Number Of Ingredients 11

4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
8 pieces preserved Meyer lemon
1/2 cup chicken broth
1/4 cup dry white wine
16 pitted green olives, halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Moroccan Lemon Chicken With Olives image

Provided by Sydney Mike

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 onion, medium, peeled, quartered
1 medium garlic clove, peeled, minced
2 large chicken breasts
1 tablespoon all-purpose flour
1/2 tablespoon olive oil
1 1/4 cups water, divided
1 pinch saffron
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
2 tablespoons lemon juice
1 lemon, zest of, minced
1/4 cup green olives, pitted, chopped
1 tablespoon cilantro, minced
1/2 cup couscous
1 dash black pepper

Steps:

In food processor, finely chop onion & garlic.
Dredge chicken in flour.
In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
Bring to boil, then reduce heat & simmer, covered, 35 minutes.
Remove chicken from sauce & allow to cool a few minutes.
Cut chicken into small pieces, then put meat back into sauce.
To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
Spoon chicken mixture over couscous & serve.