Moroccan Chicken with Green Olives and Lemon
This recipe is featured in our January/February 2014 Food + Entertaining article, Moroccan Feast.
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Cooking tools:
- Citrus press
- Garlic press
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Wooden spoon
- Tongs
- Serving platter
Ingredients
- 2 Meyer lemons or regular lemons
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 2 garlic cloves, pressed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 cups low-salt chicken broth
- One 4 1⁄2 pound chicken, cut into 8 pieces, skin removed
- 1⁄2 cup green olives
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