Peachy the Magazine January / February 2014 | Page 29

ENTERTAINING

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced

is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken
to platter.

2 teaspoons ground cumin

Add olives and 2 tablespoons lemon
juice to skillet. Increase heat to high;
boil uncovered to thicken slightly, about
5 minutes. Season with salt and pepper.
Pour over chicken.

1 teaspoon ground cinnamon

Recipe from Bon Appétit

2 garlic cloves, pressed
1 tablespoon paprika

1 teaspoon ground ginger
2 cups low-salt chicken broth
One 4 1⁄ 2 pound chicken, cut into 8
pieces, skin removed
1⁄ 2

cup green olives

Cut 1 lemon into 8 wedges. Squeeze
enough juice from second lemon to
measure 2 tablespoons; set wedges
and juice aside.
Heat oil in large skillet over mediumhigh heat. Add onion and sprinkle
with salt and pepper; sauté until
golden brown, about 8 minutes. Add
next 5 ingredients; stir 1 minute. Add
broth; bring to boil. Sprinkle chicken
with and pepper; add to skillet. Add
lemon wedges. Cover, reduce heat to
medium-low and simmer until chicken
JANUARY / FEBRUARY 2014

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