Moroccan Chicken with Olives and Lemon

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Cooking time: 45 minutes
Preparation time: 10 minutes

Makes: 3 - 4 servings

    

Ingredients

• 2 lb.           chicken thighs
• 1 T.           mild olive oil
• 1 cup       chopped yellow onion
• 1 t.           paprika
• 1 t.           ground cumin
• 1/2 t.       ground cinnamon
• 1/2 t.       ground ginger
• 1 cup       chicken bouillon
• 1/4 cup    whole green olives
• 1 T.          fresh lemon juice
• 1             lemon, cut into 8 wedges
• 2 T.         chopped cilantro leaves (optional)

    

Directions

1. Heat olive oil in a skillet and simmer onions 10 minutes.
2. Add paprika, cumin, cinnamon, and ginger. Stir and simmer 2 minutes.
3. Add bouillon and chicken, cover and simmer 30 minutes. Turn chicken a few times.
4. Add olives, lemon juice and lemon slices. Simmer another minute.
5. Serve chicken over rice and top with sauce. Optionally, top with cilantro.

Based on a recipe (from Epicurious) served to us by Jan Reed on Santa Cruz.

 

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