Moroccan Chicken with Lemon, Olives & Prunes

Last week I ran, hiked and was doped into taking a class at the gym that I though was core and stretching.  Instead we did 1,234,244 squats, I won’t even mention the side planks.  Evil, pure evil.   I walked hobbled crawled out of that studio and dragged myself to the car.  My legs almost too weak to press the peddles.

Weak and wobbly I still needed to make dinner.  I wanted something savory and comforting to easy my pain, but I didn’t want to completely undo my torture session.

Something, with a little tang, savory and finger licking good, but not typical.

Then I thought who says you need a passport to enjoy a delicious exotic meal, or that you need some crazy unknown ingredients? Sometimes all you need are some of your everyday pantry items.  I thought I would try making some Moroccan chicken.  Now I do not claim this dish to be authentic, but I will claim it is delicious.

Morrocan Chicken

I started off with 4 quarters of chicken, broken down and skinned.

Morrocan Chicken

Season chicken with salt. Heat oil in large pot or dutch oven over medium-high heat. Add chicken, browning on each side. Remove from pot and set aside.

Morrocan Chicken

Add onion, sauté until golden brown, about 8 minutes.

Morrocan Chicken

Add garlic and ginger, sprinkle with salt and pepper, cook until fragrant, about 2 minutes.

Morrocan Chicken

Add spices and saute another minute.

Morrocan Chicken

Add lemon juice to the pot, scrap up brown bits at the bottom of the pot.

Morrocan Chicken

Stir in prunes.  You can also use dried apricots or raisins.

Morrocan Chicken

Add broth, stir and scrap the bottom to be sure you got all the brown bits and goodies.

Morrocan Chicken

Return chicken to the pot and bring to a boil.

Morrocan Chicken

Add lemon wedges and 1/4 cup of olives. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.

Morrocan Chicken

Transfer chicken to platter.

Morrocan Chicken

Add remaining olives. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper.

Morrocan Chicken

Pour sauce over chicken with olives and lemons, serve.

Morrocan Chicken

I served the chicken with cumin spiced roasted cauliflower, but it would be great with rice or roasted potatoes.

This dish most defiantly falls under the category of finger-licking-good.  The perfect fork full is chicken, olive, a bit of prune and just a tiny piece of lemon rind.  Sweet, savory, briny and tang all in one bite.   Guaranteed you will lick your plate.  You won’t even feel guilty about doing it in front of company.

 

Moroccan Chicken with Lemon, Olives & Prunes

Yield: 4 servings

Moroccan Chicken with Lemon, Olives & Prunes

Ingredients

Juice from 1 lemon
1 lemon, cut into 8 wedges
1 tablespoon olive oil
1 large onion, halved, thinly sliced
3 garlic cloves, pressed
1 tablespoon chopped fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
10 prunes, chopped
2 cups low-salt chicken broth
3.5 lbs chicken quarters (about 4 quarters), cut into 8 pieces, skin removed
1/2 cup green olives

Instructions

Season chicken with salt. Heat oil in large pot or dutch oven over medium-high heat. Add chicken, browning on each side. Remove from pot and set aside.

Add onion, sauté until golden brown, about 8 minutes. Add garlic and ginger, sprinkle with salt and pepper, cook until fragrant, about 2 minutes. Add spices and saute another minute.

Add lemon juice to the pot, scrap up brown bits at the bottom of the pot. Stir in prunes. You can also use dried apricots or rasins.

Add broth, stir and scrap the bottom to be sure you got all the brown bits and goodies. Return chicken to the pot and bring to a boil. Add lemon wedges and 1/4 cup of olives. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter.

Add remaining olives. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken, serve.

Notes

Comments

  1. says

    This looks delicious – I never thought to add lemon to something with prunes and olives, but it sounds amazing…first night my fiance is busy (he doesn’t like olives) this is my dish!! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *