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Moroccan Lemon Chicken

Author: Catherine's Plates

Ingredients

  • 4 chicken breasts skinless, wth skin, boneless, or with bone
  • 2 TBS olive oil
  • 1/2 lemon thinly sliced
  • 1/2 tsp Salt
  • 1 1/2 cups diced yellow onion
  • 2 garlic cloves minced
  • 1/2 tsp ground ginger
  • 1/2 tsp Paprika
  • 1/2 tsp Ground Cumin
  • 1/4 tsp cinnamon
  • pinch turmeric
  • 1/4 tsp white pepper
  • 1/4 cup Water
  • 1/2 cup Chicken Broth
  • 3/4 cup green olives halved
  • 1 TBS fresh lemon juice
  • 1 TBS fresh lemon zest
  • 2 TBS fresh parsley minced

Instructions

  • Heat a large skillet on medium high heat.
  • Add lemon slices and cook for 3 minutes (1 1/2 minutes each side) until caramelized. Remove from pan and set a side.
  • Sprinkle salt, pepper, and paprika on both sides of chicken.
  • Heat 1 TBS olive oil in same pan over medium high heat. Place chicken in pan and cook 3-5 minutes on each side until browned and can easily remove from pan. (We are not cooking chicken until done at this time).
  • Remove chicken from pan and set aside.
  • Add 1 TBS of olive oil to same skillet. Add onions and cook until softened and translucent about 6-7 minutes.
  • Add garlic, ginger, paprika, cumin, turmeric, cinnamon, and pepper, and stir for 1 minute. Add water. Stir to release any bits on bottom of pan.
  • Add chicken broth.
  • Place chicken back in skillet. Bring to a boil. Reduce heat to a simmer and place lid on skillet. Cook for 15 minutes. Check for doneness of chicken.
  • Add olives, lemon juice and lemon zest. Taste. Add salt as needed.
  • Serve over rice. Garnish with fresh parsley and the lemon slices. (caramelized earlier).
  • Enjoy.