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Title: Moroccan Lemon Chicken with Olives
Yield:4 servings
Category:Poultry, Moroccan, Hot
Rating:
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1 Medium onion. peeled and 1/2 ts Ground cumin
-quartered 1/2 ts Paprika
2 Medium garlic cloves, peeled 1/4 ts Salt
-and minced 3 tb Lemon juice
2 1/2 lb Chicken, skinned Grated peel of 2 lemons
2 tb Flour 1/2 c Green olives, pitted and
1 tb Olive oil -coarsley chopped
2 1/2 c Water, divided 2 tb Minced cilantro
1/8 ts Saffron 3/4 c Couscous
1/2 ts Ground ginger Fresh ground black pepper

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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