This past weekend, I wanted to try something out of my cooking style –Aka. cook with unknown ingredients and pray that it works. I still had a bunch of Meyer Lemons and I didn’t just want to bake sweet goodies all the time. As I searched the web for something interesting with Meyer Lemons, I came across Moroccan Chicken with Green Olives and Lemons recipe on epicurious.com. It had great reviews, looked easy and had a good use of lemons (in this case Meyer Lemons). The one thing that threw me off was not the lemons, but the green olives. I love olives, I eat a lot of them in all shapes and forms, I’ve even eaten them raw. Yup, ever tried a raw olive fresh off the branch? (I’m making my squishy face right now with the thought of the bitter/sour/tart taste). I’ve only eaten them individually and not as an ingredient in a dish (unless it’s fried rice but that’s for another post).
I have to admit, I did find this dish to be on the…. tart side. It didn’t have the subtle sweetness I was expecting from the onions. Therefore, I did modify the recipe a little bit to my own taste but of course you can always find the original recipe at epicurious.com.
Moroccan Chicken with Green Olives and Meyer Lemons
2 Meyer lemons or regular lemons
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 no salt or low salt chicken broth
5 – 6 chicken legs/ drumsticks
1/2 cup green olives
3 tablespoons of honey or to taste ( if you have a honey date at home, just use that instead)
1) Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
2) 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 garlic, paprika, cumin, cinnamon, and ginger ; stir 1 minute. Add broth; bring to boil.
3) Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges (and honey date if you have it). Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
4) Transfer chicken to platter. Add olives, 2 tablespoons lemon juice, and honey (but if you already added the honey date then no worries unless it’s not sweet enough for you) to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Adapted from Moroccan Chicken with Green Olives and Lemons at epicurious.com
Notes: – This recipe is meant to use a whole chicken in 8 pieces, but we love dark meat so we went with chicken legs instead.
– For the green olives, I bought marinated green olives from the supermarket and actually rinsed them in cold water to have it less salty for this dish.