Moroccan Chicken

Serves 4

Browned chicken is gently braised in a punchy, spiced charmoula (lemon and herb sauce). Traditionally, this recipe calls for preserved lemons, but for ease, I've substituted lemon zest. The lemons and olives are added at the very end to maintain their nutritional value. Serve this entree with steamed quinoa or brown rice to soak up the remaining sauce.

1 yellow onion, diced
3/4 cup choppeed parsley, and a little more for garnish
1/2 teaspoon mild paprika
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 - 1 teaspoon salt (check sodium content of stock)
1/8 teaspoon ground pepper
A few drop liquid stevia or 1 teaspoon agave nectar or sugar
pinch cayenne
2 tablespoons butter or olive oil
6-8 chicken thighs, bone-in, with skins
1 cup chicken stock or water
1/2 cup Gaeta or Kalamata olives
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1-2 tablespoons olive oil

Mix the onion, parsley and spices in a medium bowl.
Heat the butter in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.

Add the stock, then pour the onion mixture over the chicken. Bring the stock to a boil, then reduce the heat to low, cover and cook gently for 20 minutes, until the chicken is tender.
Remove the chicken pieces to a platter. Turn the heat up to medium again and let the sauce simmer for 2-3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice and olives.

Spoon the sauce over the chicken. Drizzle with the olive oil and garnish with the remaining parsley.

©2008 Copyright Alison Anton - All rights reserved.