Moroccan Lemon Chicken
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (sliced thin)3 tsp
Ground Cumin1 tsp
Paprika1 tsp
Cinnamon2 tsps
Lemon Zest (finely grated)1.5 tsps
All-Purpose Flour1.5 cups
Chicken Broth1 tbsp
HoneyDirections:
1
In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking
2
Pat chicken dry and season with salt and pepper
3
Cook chicken, skin side down, until skin is deep golden brown
4
Transfer chicken to a plate and reduce heat to moderate
5
Add onion to pan and cook, stirring, until softened
6
Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute
7
Stir in broth, olives and honey
8
Return chicken to pan and simmer, uncovered, 8 minutes
9
Transfer chicken to 2 plates
10
Add chick peas to sauce
11
Simmer sauce 3 minutes and season with salt and pepper
12
Pour sauce over chicken and sprinkle with coriander
13
In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking
14
Pat chicken dry and season with salt and pepper
15
Cook chicken, skin side down, until skin is deep golden brown
16
Transfer chicken to a plate and reduce heat to moderate
17
Add onion to pan and cook, stirring, until softened
18
Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute
19
Stir in broth, olives and honey
20
Return chicken to pan and simmer, uncovered, 8 minutes
21
Transfer chicken to 2 plates
22
Add chick peas to sauce
23
Simmer sauce 3 minutes and season with salt and pepper
24
Pour sauce over chicken and sprinkle with coriander
25
Serve chicken with rice
26
Serve chicken with rice