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Recipes
May 2009

Moroccan Chicken with Green Olives and Lemon

By Bon Appétit Test KitchenPhotography by Lisa Hubbard

4.1

(187)

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Recipe information

  • Total Time

    55 minutes

  • Yield

    4 Servings

Ingredients

2

Meyer lemons or regular lemons

1

tablespoon olive oil

1

large onion, halved, thinly sliced

2

garlic cloves, pressed

1

tablespoon paprika

2

teaspoons ground cumin

1

teaspoon ground cinnamon

1

teaspoon ground ginger

2

cups low-salt chicken broth

1

4 1/2-pound chicken, cut into 8 pieces, skin removed

1

/2 cup green olives

Need to make a substitution?

Preparation

  1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. 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. Season with salt and pepper. Pour over chicken.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 431.6 %Calories from Fat 30.2 Fat (g) 14.5 Saturated Fat (g) 2.8 Cholesterol (mg) 171.2 Carbohydrates (g) 8.7 Dietary Fiber (g) 2.3 Total Sugars (g) 3.2 Net Carbs (g) 6.4 Protein (g) 64.4
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