Friday, October 29, 2010

Recipe Collection: Moroccan Lemon Chicken

Morrocan Lemon Chicken Recipe:
 
6 breasts of chicken
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 cinnamon sticks
2 tsp cumin
2 tsp tumeric
1/2 tsp black pepper
juice of 2 lemons
1 cup of water
2 roma tomatoes chopped
18 pitted large green olives
 
Brown chicken in olive oil.  Remove from pan.  Add onions, garlic, cumin, tumeric, pepper and cinnamon sticks.  Cook about 5 minutes, stirring frequently, until onions are cooked.  Add chicken back to pan.  Drizzle with lemon juice.  Add the remainder of the ingredients.  Allow it to come to a boil, and then lower heat to simmer, cover, and cook 30-40 minutes until chicken is done.
 
Comments:  This smelled really good while cooking, but the chicken came out dry.   This is how I would change the recipe.  I'd use chicken tenderloin or cut the breasts in smaller pieces.  I'd heat the oil in the skillet, and add the cumin, tumeric and pepper to blend (maybe add a tbsp of butter as well).  I'd use 1 tsp cinnamon (or more) instead of the cinnamon sticks.  Then I would lower the heat, add the onion and garlic, cooking until the onion was clear.  Then I would turn up the heat a little, add the chicken, coating it on both sides, while lightly browning it.  Next I would drizzle on the lemon juice, add the chopped tomatoes and the olives, and start with 1/4-1/2 cup of water.  Cover and simmer for 15 minutes, checking the chicken for doneness.  Continue cooking until done, checking every few minutes, and adding water as necessary.
 

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