Moroccan Lemon & Olive Chicken

Cook Time: 35 minutes

Yield: 1

Moroccan Lemon & Olive Chicken

Depending on how lemony you like this you can add the juice from another 1/4 of a lemon. You may prefer more olives as well.

, October 27, 2011

Ingredients

  • 1/4 tsp Spanish Paprika
  • 1/6 tsp Ground Cumin
  • 1/8 tsp Ginger
  • 1/8 tsp Cinnamon
  • 1/16 tsp Black Pepper
  • 1/8 tsp Turmeric
  • 1 tbsp Olive Oil
  • 1/2 lb Chicken (3 chicken tenders)
  • 1/2 Onion, sliced
  • 6 Green Olives
  • 1 tbsp Golden Raisins
  • 1/4 Cup Water
  • 1/4 Lemon, sliced
  • 1/3 cup Couscous
  • Parsley
  • Cilantro

Directions

  1. Slice onion and ¼ lemon both into thin slices (don’t loose the lemon juice when you do this!)
  2. Heat olive oil and first 6 spices in wok.
  3. When oil is hot add chicken and brown on both sides.
  4. Slice 1/2 of an onion and add onion and garlic to wok. Cook until softened over med heat.
  5. Add olives, raisin and water and simmer until sauce is reduced to a thick paste.
  6. Chop Parsley and Cilantro and add to sauce (about 1/3 cup total).
  7. While sauce is cooking, cook 1/3 cup Couscous
  8. Serve over Couscous
http://www.meals4one.com/mediterranean/moroccan-lemon-olive-chicken/

Leave a Reply

Your email address will not be published.