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Moroccan Lemon Chicken

fast.cook's picture
Ingredients
  Olive oil 2 Tablespoon
  Chicken pieces 1 1⁄2 Kilogram
  Onion 200 Gram, sliced (1 Large Sized)
  Garlic 2 Clove (10 gm), crushed
  Cinnamon sticks 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Quick

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