Moroccan Chicken with Lemon and Olives (Meat)

Modified
- Added 2 lemons

Want to make a chicken dish with Israeli flavor? My neighbor Carmit showed me how to make her family’s favorite chicken - Moroccan Chicken with Lemon and Olives. She covers the chicken with lemons and olives, along with her grandmother’s Sephardic spices, to create a delicious and easy-to-make main course for Friday night dinner.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 6-8 skinless chicken pieces (breasts, thighs, and/or legs)
• 1/4 cup oil
• 2 onions, sliced
• 3-4 garlic cloves, chopped
• 1 8-oz. (250 gram) can of green olives without pits, drained
• 1 lemon, sliced
• 1 tsp. paprika
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• boiling water

Preparation:

1. In a Dutch oven, saute onions and garlic in oil until golden.
2. Add chicken pieces so they fit in one layer. When the meat is white on one side (3-4 minutes), turn over. When the meat is white on the other side, it is time to add the rest of the ingredients.
3. First, pour the olives on top of the chicken pieces. Then place the lemon slices on top. Then sprinkle the spices on top. Then pour enough boiling water on top to cover the chicken pieces about half way (don't completely submerge them).
4. Cover the Dutch oven. After the mixture boils, turn the heat down to medium. Cook for 30-40 minutes, or until the chicken is cooked through.

Yields: 6-8 servings.