MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES

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Moroccan Chicken with Preserved Meyer Lemons and Green Olives image

Categories     Chicken     Citrus     Olive     Poultry     Sauté     Lemon     Fall     Winter     Gourmet

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.

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