A bowl or platter of lemons are always on the counter, scrubbed, dried and ready to use. They are a mainstay of the SimplyCooking® pantry. Recipes in the SimplyCooking® Collection use fresh lemon juice, zest and sometimes, as in this recipe, the entire lemon. After juicing a lemon, save the halves in a plastic bag for juicing or zesting on another occasion.
moroccan lemon chicken
4 boneless, skinless chicken breast halves, rinsed and patted dry
1/2 cup APflour
1 Tbsp. ground cumin
1 tsp. paprika
1 tsp. cinnamon
1/4 tsp. pepper
2 - 4 Tbsp. grape seed oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups vegetable broth
1 Tbsp. honey
1 lemon, juiced
1/2 cup black olives, halved
1 - 15oz. can garbanzo beans, drained, rinsed
If the chicken breasts are large, cut each half into two to four smaller pieces.
Mix flour, cumin, paprika, cinnamon and pepper on a dinner plate or in a resealable plastic bag. Dredge both sides of the chicken pieces. Heat 1 Tbsp. oil in a large skillet. Over medium-high heat add the chicken pieces, cooking 3 minutes per side until lightly browned. Add 1 Tbsp. oil and cook the chicken in batches, if needed. Remove browned chicken to a plate and set aside.
Place 1 Tbsp. oil in the pan. Add onion and garlic and any unused seasoned flour. Combine and cook over medium heat for 3 minutes. Gradually add the broth, scraping up bits and incorporating them into the sauce. Bring to a boil. Add the browned chicken pieces, honey and lemon juice. Using a fork or juicer, remove pulp from the juiced lemon halves and place the into the broth. Reduce heat, cover and simmer for 15 minutes.
Add olives and garbanzo beans. Remove lemon halves. Cook 5 minutes more. Serve over quinoa or couscous.