Ring Bros. Marketplace - Moroccan Chicken

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Recipes

Moroccan Chicken
Serves 4

2 cups Chicken Stock
1 4 1/2 lb. Chicken, cut into 8 pieces, skin removed
1/2 cup Green Olives
2 Meyer Lemons
1 Tbsp. Olive Oil
1 large Onion, thinly sliced
2 cloves Garlic, minced
1 Tbsp. Paprika
2 tsp. Ground Cumin
1 tsp. Cinnamon
1 tsp. Ginger, grated

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.