Moroccan Chicken with Green Olives and Lemon

Ingredients

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Onions

  Raw

  1 large or 150g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger

  Spices, ground

  1 tsp or 2g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Garlic

  Raw

  2 clove or 6g

• Olives

  Pickled, canned or bottled, green

  20 olive or 54g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

Directions

1. Thinly slice the onions. Cut 1 lemon into 8 wedges. Squeeze enough juice from the second lemon to measure 2 tablespoons; set wedges and juice aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; saute until golden brown, about 8 minutes.
3. Add cinnamon, ginger, garlic, paprika, and cumin; stir for 1 minute. Add broth; bring to a boil.
4. Sprinkle chicken with salt and pepper; add to skillet along with lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through to 165°F, turning occasionally, 25 to 30 minutes.
5. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.
6. Season with salt and pepper. Pour over chicken and serve.

Similar Foods

• Moroccan Chicken with Lemon Couscous
• Mixed Greens with Olive Oil and Lemon Salad Dressing
• Skillet Potatoes with Olives and Lemon
• Green Beans with Olive Oil, Balsamic, and Garlic
• Green Beans with Lemon and Pine Nuts
• One Pan Moroccan Chicken and Couscous