Best Moroccan Lemon Chicken Wsummer Squash Gr Olives Sbd P1 Recipes

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.

Moroccan Lemon Chicken With Olives image

Provided by cookiedog

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 medium onion, peeled and quartered
2 medium garlic cloves, peeled and minced
2 1/2 lbs skinless chicken
2 tablespoons flour
1 tablespoon olive oil
2 1/2 cups water, divided
1/8 teaspoon saffron
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
3 tablespoons lemon juice
2 grated lemons, rind of
1/2 cup green olives, pitted and coarsley chopped
2 tablespoons minced fresh cilantro
3/4 cup couscous
fresh ground black pepper

Steps:

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.

Nutrition Facts : Calories 677, Fat 16.5, SaturatedFat 3.8, Cholesterol 241.2, Sodium 627, Carbohydrate 33.1, Fiber 3, Sugar 1.6, Protein 93.3

Moroccan Lemon Chicken image

Provided by Merlot

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 chicken breast halves (bone in, skin on)
1 small onion, sliced thin
3/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoon lemons, zest of, finely grated
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth (I use College Brand)
1/3 cup pimento stuffed olive, sliced thin
1 tablespoon honey
1/2 cup canned chick-peas, drained & rinsed

Steps:

In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
Pat chicken dry& season with salt& pepper.
Cook chicken, skin side down until skin turns golden brown.
Transfer chicken to a plate.
Reduce heat to moderate& add onion.
Cook, stirring until softened.
Add cumin, paprika, cinnamon, lemon zest and flour.
Cook, stirring 1 minute.
Stir in the chicken broth, olives and honey.
Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
Add chickpeas and simmer about 3 minutes.