CHICKEN - Moroccan Chicken with Lemon, Olives & Prunes

By Aemelia

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

Details

Adapted from thenoshery.com

Preparation

Step 1

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.