Moroccan Chicken with Olives & Artichokes

Moroccan chicken 2

Ingredients

  • 2 Meyer lemons (or sub 1 regular lemon/1 orange)
  • 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 chicken broth
  • 8 – 10 boneless skinless chicken thighs
  • 1/2 cup green olives
  • 1/2 cup quartered (canned) artichokes
  • fresh thyme sprigs (you could use whatever herb you have on hand)

Garnish

  • minced parsley
  • slivered green onions
  • lemon slice

 

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.

Moroccan chicken 1

I made this with whatever was in the fridge – and that did not include Meyer lemons!  Meyer lemons are quite a bit sweeter, so if you don’t have them, use equal portions of regular lemons and oranges to get the right balance.

Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 20 minutes (or so). Transfer chicken to platter.   Taste!!!  Every lemon could have a different acid content and you don’t want this to be more than a lovely, subtle lemon flavour.   Add olives, artichokes and (if needed) 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Tonight we served it with saffron rice and beautiful fresh soft handmade pita bread.

Pita bread

 

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