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Name: Moroccan Lemon Chicken with Olives
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Medium garlic cloves, peeled; 2 1/2 c Water, divided; 1/2 ts Paprika; 3 tb Lemon juice; 2 tb Minced cilantro; 1/8 ts Saffron; 1/2 ts Ground cumin; 3/4 c Couscous; 1 Medium onion. peeled and; 1 tb olive oil; Grated peel of 2 lemons; 2 1/2 lb Chicken, skinned; Fresh ground black pepper; 1/2 ts Ground ginger; 1/4 ts Salt; 1/2 c Green olives, pitted and; 2 tb Flour

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INGREDIENTS

2 Medium garlic cloves, peeled
2 1/2 c Water, divided
1/2 ts Paprika
3 tb Lemon juice
2 tb Minced cilantro
1/8 ts Saffron
1/2 ts Ground cumin
3/4 c Couscous
1 Medium onion. peeled and
1 tb olive oil
Grated peel of 2 lemons
2 1/2 lb Chicken, skinned
Fresh ground black pepper
1/2 ts Ground ginger
1/4 ts Salt
1/2 c Green olives, pitted and
2 tb Flour

Servings

INSTRUCTIONS

In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve. Source: Houston Chronicle

NOTES

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Moroccan Lemon Chicken with Olives

2 Medium garlic cloves, peeled
2 1/2 c Water, divided
1/2 ts Paprika
3 tb Lemon juice
2 tb Minced cilantro
1/8 ts Saffron
1/2 ts Ground cumin
3/4 c Couscous
1 Medium onion. peeled and
1 tb olive oil
 Grated peel of 2 lemons
2 1/2 lb Chicken, skinned
 Fresh ground black pepper
1/2 ts Ground ginger
1/4 ts Salt
1/2 c Green olives, pitted and
2 tb Flour

In a food processor, finely chop onion and garlic. Dredge chicken in  flour. In a large skillet, heat oil over medium heat. Saute chicken and  onion mixture until mixture has softened, about 10 minutes.    Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon  peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove  chicken from sauce and allow to cool a few minutes. Debone chicken and cut  meat into small pieces. Put meat back into sauce with the lemon juice,  olives, cilantro and pepper. Simmer gently 5 minutes.    While the chicken is cooking, bring 1 1/2 cups of water to a boil in a  medium saucepan. Add the couscous and bring back to a boil. Remove from  heat and allow to sit for 5 minutes.    Spoon chicken mixture over couscous and serve.    Source: Houston Chronicle

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Nutrition

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Serving Size: 1 Serving (356g)
Recipe Makes: 4 Servings

Calories: 531
Calories from Fat: 91 (17%)

Amt Per Serving		% DV

	Total Fat 10.1g	14 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 2.4g
Cholesterol 198.4mg		61 %
Sodium 224.2mg		8 %
Potassium 787.2mg		21 %
Total Carbohydrate 39.1g		11 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 36.3g
Protein 66.8g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 531

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