I saw a recipe on another blog I visit regularly that looked fabulous and then I realized I'd made it before several months ago. One of the negatives about posting daily on a blog is that it becomes a challenge finding new and different things to showcase; however, this chicken dish loaded with lemon and green olives is certainly good enough for a repeat.
As you can imagine, it has been an incredibly busy week and with the final of 3 moving quotes taking place last night at the same time I should have been preparing dinner, something quick and tasty was the order of the day.
This one includes skinless boneless chicken thighs seasoned with salt and pepper, dredged in flour and browned until golden brown, joined by golden sauteed onions, lemon wedges and chicken stock. Seasoned with all manner of exotic spices and finished with green olives and a dusting of cilantro and parsley, it was absolutely perfect nestled into a bowl along with a scoop of whole wheat couscous.
The bonus of course, is that it all took a mere 30 minutes to hit the table and it is absolutely delicious. Period! Hit the link here and head to epicurious.com for the official recipe if you wish, but my lowly version is listed below. It's not different than the original by much except that by dredging the chicken thighs in flour before browning them, gives more flavor to the end result and better sauce too.
By the way if there's just 2 of you, feel free to cut the recipe in half. I did last night, but I did put in the whole onion as well as 2 really small Meyer lemons from our tree. Just sayin!
Moroccan Chicken With Green Olives and Lemon (from JBug’s Kitchen adapted from epicurious.com)
2 tablespoons olive oil
8 skinless boneless chicken thighs cut in half
Salt and coarse ground black pepper
Flour for dredging
2 lemons, 1 cut into 8 wedges and the other juiced
1 large onion, cut in half and thinly sliced
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low sodium chicken stock
1/2 cup green olives
Chopped parsley and cilantro for garnish
Heat oil in a Dutch oven until shimmering. Season chicken thighs with salt and pepper and dredge in flour, shaking off excess. Brown well on all sides in batches. Remove from pot and set aside. Add onions and sauté until golden brown – about 5 minutes. Add garlic, paprika, cumin, cinnamon, and ginger and cook for an additional minute, stirring constantly. Stir in chicken stock and return chicken to the pot. Add lemon wedges. Bring to a boil, and then reduce heat and simmer covered for 30 minutes. Remove cover from pot and simmer for 5 minutes to reduce liquid slightly. Stir in olives and lemon juice. Taste for seasoning, adding salt and pepper as required. Garnish with parsley and cilantro. Serve with rice or couscous. Serves 4 to 6
A year ago - Shredded Apple Pie