MOROCCAN LEMON OLIVE CHICKEN SERVED WITH RICE

An easy and delicious prep meal for those busier days!

 

Ingredients:

1/2 Lemon sliced

2 Chicken Breasts halved

1 Onion cut into 1/4 inch diced

2 Cloves Garlic minced

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Paprika

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Turmeric

1/4 Teaspoon Cinnamon

3/4 Cup Chicken Stock

3/4 Cup Pitted Green Olives

2 Teaspoons Cornflour (Cornstarch) dissolved in a little water

2 Tbls Lemon Juice

Salt/Pepper

Fresh Parsley chopped

 

Method:

Heat a large skillet with a tablespoon olive oil. Add the lemon slices and cook for about 3 mins on both sides. Remove from pan and set aside.

To the same skillet add a tablespoon butter and more olive oil if needed. Cook and brown the chicken from both sides. Remove from pan and set aside. Add the onions and cook until softened, then add the garlic, ginger, paprika, cumin, turmeric, cinnamon, salt and pepper. Stir for about 1 minute then add the chicken stock. Now add the chicken pieces, bring to a boil, reduce the heat, cover and simmer for 30 minutes or until chicken is cooked through. When ready, stir in the dissolved cornflour till sauce has thickened then add the olives and fresh lemon juice.

Garnish with lemon slices and fresh parsley. Serve with rice or couscous.

Enjoy!