Moroccan Lemon Chicken -

Moroccan Lemon Chicken

Ingredients

1 tablespoon olive oil
1 whole boneless chicken (with skin and wings attached) - (about 1-½ 1 lb)
1 small onion sliced thinly
¾ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon cinnamon
2 teaspoons finely grated fresh lemon zest
1½ teaspoons all-purpose flour
1½ cups chicken broth
⅓ cup green olives pitted and sliced thinly
1 tablespoon honey
½ cup drained, rinsed, canned chickpeas
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)

Details

Serves: 2

Method

In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin sides down, until skin is deep golden brown.


Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring until softened. Add cumin, paprika, cinnamon, zest, flour and cook, stirring 1 minute. Stir in broth, olives, and honey.


Return chicken to pan and simmer, uncovered, stirring occasionally for 8 minutes. Transfer chicken to 2 plates. Add chick-peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander. Serve chicken with rice.

Related food category:

• Chicken