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May 17, 2016 at 08:15PM vs May 21, 2016 at 10:27AM
Moroccan Chicken with Green Olives for 2
<ul>
<li>1 tbsp olive oil</li>
<li>1 small onion, halved and sliced thin</li>
<li>1 (3-in) strip lemon zest plus 1 1/2 tsp juice</li>
<li>2 garlic cloves, minced</li>
<li>1 tsp garam masala</li>
<li>1/2 tsp paprika (I used chili sauce instead)</li>
<li>1/2 c. chicken broth</li>
<li>1/4 c. pitted large green olives, chopped coarse (I used black olives instead)</li>
<li>1/4 c. dried figs, stemmed and chopped coarse (I used raisins instead)</li>
<li>4 (3-oz) boneless, skinless chicken thighs, trimmed</li>
<li>(I also added couple handfuls of spinach)</li>
<li>salt and pepper</li>
<li>1 tbps minced cilantro</li>
</ul>
<p>Heat oil in 10-in skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garam masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives, and figs, scraping up any browed bits.</p>
<p>Season chicken with salt and pepper, lay in skillet, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender, about 15 mins; transfer chicken to server platter and tent loosely with aluminum foil.</p>
<p>Discard lemon zest (or don't, I didn't bother). Continue to simmer sauce until slightly thickened, about 3 mins. (At this point, I threw in some spinach until wilted). Stir in any accumulated chicken juices and season with salt and pepper to taste. Pour sauce over chicken and serve.</p>
<p>Serve with couscous.</p>
<p>Serves 2.</p>