MOROCCAN LEMON CHICKEN

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Moroccan Lemon Chicken image

Looking for something different for a change? Try this "unique" dish. Don't let the unusual combination of ingredients scare you.

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.

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