Bucky's Recipe

Moroccan Chicken with Olives and Lemon

Category: Poultry

1 1/4 t. sweet paprika
1/2 t. cumin
1/4 t. cayenne
1/4 t. ginger
1/4 c. coriander
1/4 c. cinnamon
3 stips lemon zest 2 inches by 3/4 inches
plus 3 T juice
5 garlic cloves, minced
1 whole chicken, cut up
salt and pepper
1 T olive oil
1 large onion, cut into 1/4 " slices
1 3/4 c. chicken broth
1 T. honey
2 carrots, cut into 1 inch chunks
1 c. greek olives, halved
2 T. cilantro, chopped
Combine spices and set aside. Mince one strip lemon zest, combine with 1 t. garlic and mash into paste, set aside. Season chicken with salt and pepper and brown in skillet over medium high heat until almost smoking. Transfer to platter. Add onion and 2 remaining lemon zest strips to pot and cook until onions are browned. Add remaining 4 T. garlic and cook until fragrant. Add spices and cook 45 seconds. Stir in broth, honey, chicken and carrots and cover and reduce to simmer for 15 minutes. Remove chicken and add olives and increase heat to high and simmer 6 minutes. Return chicken to pot and add cilantro, lemon juice and season with salt and pepper. Serves 4