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Posted March 1, 2007 by admin in How To
 
 

Moroccan Lemon Chicken

Good Food Magazine – 101 One Pot Dishes

1 kg boneless, skinless chicken breast or thighs
1 onion, chopped
3 garlic cloves, crushed
2 tbls olive oil
1/2 lemon finely chopped – the zest, pith and flesh
100gr whole blanched almonds
140gr/5oz green olives (the ones with the pits taste best)
250ml chicken stock
Large handful of cilantro or flat leafed parsley, chopped

  1. Toss the chicken with the onion, garlic and oil in a large deep frying pan.  Cook on med/ high for aprox 8 minutes until everything is beginning to sizzle and the chicken is starting to change color.
  2. Toss the lemon, almonds and olives over the chicken. Pour in the stock and stir, keeping the chicken in a single layer.
  3. Cover the the pan and cook on med/low for 20 minutess until the liquid is bubbling vigorously and the chicken is fully cooked. Leave stand for a few minutes before stirring in the cilantro or parsley, then serve.

This is delicious over rice and takes 40-45 minutes and serves 4


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