Moroccan Lemon Chicken With Olives
By: Anonymous
Published: Saturday, December 5, 2009 - 1:13am

Ingredients




1 medium onion. peeled and quartered
2 mediums garlic cloves, peeled and minced
2 1/2 pounds Chicken, skinned
2 tablespoons Flour
1 tablespoon Olive oil
2 1/2 cups Water, divided
1/8 teaspoon Saffron
1/2 teaspoon Ground ginger
1/2 teaspoon Ground cumin
1/2 teaspoon Paprika
1/4 teaspoon Salt
3 tablespoons Lemon juice
Grated peel of 2 lemons
1/2 cup Green olives, pitted and coarsley chopped
2 tablespoons Minced cilantro
3/4 cup Couscous
Fresh ground black pepper

Preparation

1 In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. 2 Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. 3 While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. 4 Spoon chicken mixture over couscous and serve.