Moroccan Lemon Chicken
|Olive oil||2 Tablespoon|
|Chicken pieces||1 1⁄2 Kilogram|
|Onion||200 Gram, sliced (1 Large Sized)|
|Garlic||2 Clove (10 gm), crushed|
|Ground cumin||2 Teaspoon|
|Ground turmeric||2 Teaspoon|
|Lemon rind strips||2 (6 Centimeter)|
|Lemon juice||80 Milliliter (1/4 Cup)|
|Canned tomatoes||400 Gram|
|Water||125 Milliliter (1/4 Cup)|
|Seeded black olives||60 Gram (1/4 Cup)|
Heat oil in large pan; cook chicken, in batches, until browned all over.
Drain; cover to keep warm.
Add onion, garlic, cinnamon and ground spices to same pan; cook, stirring, until onion is soft.
Return chicken to pan with rind, juice, undrained crushed tomatoes and water.
Bring to boil; simmer, covered, about 40 minutes or until chicken is cooked through, [can be prepared ahead to this point; refrigerate up to 2 days or freeze] Stir in olives; simmer, uncovered, about 10 minutes or until sauce thickens slightly.
Discard cinnamon sticks.