Moroccan Chicken with Green Olives and Lemons
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Moroccan Chicken with Green Olives and Lemons
Yield: 4 servings
-
2
Meyer lemons or regular lemons
- 1
-
1
large onion, halved, thinly sliced
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2
garlic cloves, pressed
- 1
- 2
- 1
- 1
- 2
-
1
4 ½-pound chicken, cut into 8 pieces, skin removed
- ½
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 medium-high 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 salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. 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.
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Source: Epicurious
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