|
Moroccan Lemon Chicken chicken, main dish, moroccan 1 tablespoon olive oil 1 whole boneless chicken 1 breast -- halved 1 (with skin and wings 1 attached) -- (about 1- 1/2 1 lb ) 1 small onion -- sliced thin 3/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon cinnamon 2 teaspoon finely grated fresh lemon 1 zest 1 1/2 teaspoon all-purpose flour 1 1/2 cup chicken broth 1/3 cup green olives -- pitted and 1 sliced thin 1 tablespoon honey 1/2 cup drained, rinsed, canned 1 chickpeas 2 tablespoon chopped fresh corainder 1 sprigs 1 (wash and dry before 1 chopping) 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, and flour and cook, stirring, 1 minute. Stir in broth, olives, and honey. Return chicken to pan and simmer, uncovered, stirring occasionally, 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. Recipe By : Gourmet Magazine February 1997 p. 120 From: Linda Shapiro Date: 26 Jan 97 Jewish-Food List Ä Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |