Page 108 - 15-18 August 18 2018
P. 108
Moroccan Lemon Chicken
Chicken thighs full of spice and amazing scents to take you right to the
Mediterranean. Great with quinoa or brown rice and lots green veggies."
Chicken
INGREDIENTS DIRECTIONS
¼ cup olive oil, or to taste Whisk ¼ cup olive oil, garlic, turmeric, cumin,
3 cloves garlic, minced salt, and pepper together in a bowl and pour into
1 teaspoon ground turmeric a resealable plastic bag or container. Mix in bag to
1 teaspoon cumin make a paste. Add chicken, coat with the paste and
salt and ground black pepper to taste seal bag or container. Marinate in the refrigerator, 4
4 large chicken thighs hours to overnight.
2 tablespoons olive oil, or as needed Heat 2 tablespoons olive oil in a large stockpot
1 white onion, chopped over medium-high heat. Add onion; cook and stir
2 cups water, or as needed until soft and translucent, 5 to 7 minutes. Remove
½ lemon, thinly sliced chicken from marinade, discarding marinade. Add
¼ cup olives, or to taste (optional) chicken thighs skin-side down to stockpot and cook
until browned, about 4 minutes. Flip chicken thighs
and cook until browned on second side, about 3
minutes more.
Lower heat to medium and add water to cover
chicken halfway, cover stockpot, and cook for
45 - 60 minutes. (Longer if you like it more well
done. Add some more water, as needed, if it gets
too dry) Uncover stockpot, and top chicken with
lemon slices. Replace cover and cook until chicken
is done, about 5 minutes more. An instant-read
thermometer inserted near the bone should read
at least 165 degrees F (74 degrees C). Uncover
stockpot and transfer chicken to a serving platter.
Continue simmering liquid in stockpot until
thickened to sauce consistency, 5 to 7 minutes.
Spoon sauce over chicken; top with olives, if
desired.
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Y-1 August 8 '18
