Page 21 - Flipbook

diningin
SPICE UP YOUR LIFE
Moroccan Chicken with Green Olives and Lemon
inGREdiEnTS
• 2 regular lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon or 2 sticks
• 1 teaspoon ground or fresh ginger
• 2 cups low-salt chicken broth
• 1 whole chicken,
cut into pieces, skin removed
• 1/2 cup green olives
mEThOd
1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. 2. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. 3. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. 4. Add lemon wedges. Cover; reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
5. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. 6. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. 7. Season with salt and pepper. Pour over chicken. Serve with couscous if desired.
MOROccan StYLe
1.
In terms of Moroccan cuisine, couscous is the dish most people would be familiar with but it’s the clever mix of spices that make Moroccan cooking a standout.
Other characteristic flavours include pickled lemon, olives and dried fruits such as dates and raisins and nuts like almonds mixed with aromatic spices and popular meats such as beef, lamb and chicken more heavily spiced than Middle Eastern cuisine making it distinctively unique.
The tajine is the most commonly used cooking utensil in Moroccan kitchens but some stove top recipes can be equally delicious. After dinner relax with a cup of mint flavoured green tea to aid digestion. EV
EaStErN DELIGHtS: 1. A little sweet
to balance out the spice. 2. A traditional Tajine meal.
ENDLESS VACATION 21
2.