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Moroccan Style Chicken

Moroccan Style Chicken

Meyer lemons, cinnamon, tumeric and other flavorful ingredients come together in this delicious Moroccan style dish. It's not difficult to make, and perhaps best of all, the leftovers are just as good – if you actually have any.
Course Main Course, Main Dish
Cuisine Middle Eastern

Ingredients
  

  • 1/4 cup flour
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • Salt to taste
  • Pepper to taste
  • 4 boneless skinless chicken breast halves
  • 3 tablespoons olive oil
  • 2 medium onions sliced thinly
  • 3 garlic cloves thinly sliced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 2 Meyer lemons zest & juice
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup green olives pitted & halved
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • On a plate, combine the flour, paprika, ginger and cinnamon, tossing lightly to blend.
  • Heat 2 tablespoons oil in a skillet at a medium-high setting.
  • Sprinkle the chicken breasts with salt and pepper on both sides, and then dredge the chicken on both sides in the seasoned flour.
  • Sauté the chicken about 3 to 5 minutes on both sides, until golden brown. Transfer to a plate and keep warm for now.
  • Add the last tablespoon of oil to the pan, and sauté the onions and garlic until softened, or about 5 to 7 minutes. Add the tumeric and black pepper, and continue to stir and cook for another minute or two.
  • Add the Meyer lemon zest and juice, olives, chicken broth and white wine to the skillet, scraping up the brown bits from the bottom. Cook for a minute or so to blend the flavors.
  • Add the chicken back to the skillet, and cook until tender, or about 12 to 15 minutes.
  • Garnish with chopped parsley.
Keyword Meyer lemons
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