Moroccan Chicken Breasts with Olives and Lemon

Name: Moroccan Chicken Breasts with Olives and Lemon
Yield: Serves 4
Cuisine: African
Ingredients: 1 1/4 teaspoons, sweet paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; 1/2 teaspoon, ground ginger; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 3 strips, lemon zest (each about 2 inches by 3/4 inch); 3 tablespoons, fresh lemon juice, from 1 to 2 lemons; 5 medium cloves, garlic, minced or pressed through garlic press (about 5 teaspoons); 4 , boneless, skinless chicken breasts (8 ounces each), trimmed of excess fat; 1 tablespoon, olive oil; 1 , large onion, halved and cut into 1/4-inch slices (about 3 cups); 1 3/4 cups, low-sodium chicken broth; 1 tablespoon, honey; 2 , medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups); 1 cup, Greek cracked green olives, pitted and halved; 2 tablespoons, chopped fresh cilantro leaves

6 comments

Appears in Cook's Illustrated July/August 2007

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

To achieve deep flavor in about 1 hour, we followed our standard braised chicken procedure: browning the pieces to give the braising liquid deep flavor; removing the chicken from the pot; sautéing onion, strips of lemon zest, garlic, and a ...

This is a members' feature.