Try this delicious new recipe – Moroccan Lemon Chicken with Olives.
This dish is full of natural goodness, we’re sure you’ll love it! Its also gluten free and paleo friendly – just substitute the couscous with quinoa or amaranth, or your paleo starch of choice.
Moroccan Lemon Chicken with Olives
Try this Moroccan Lemon Chicken with Olives dish for something more exotic this dinner time!
In a food processor, finely chop onion and garlic.
Pat the chicken thighs down with a paper towel to remove any excess moisture. Dredge the chicken in flour.
In a large fry pan, 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. Cut the meat into smaller more manageable pieces. Put meat back into sauce and add in the lemon juice, olives, coriander and pepper. Simmer gently 5 minutes.
Meanwhile 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. Garnish with a little fresh coriander and slices of lemon (optional).