Moroccan Lemon Chicken With Olives

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 medium onion, peeled and quartered
• 2 medium garlic cloves, peeled and minced
• 2 1/2 lbs skinless chicken
• 2 tablespoons flour
• 1 tablespoon olive oil
• 2 1/2 cups water, divided
• 1/8 teaspoon saffron
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 3 tablespoons lemon juice
• 2 grated lemons, rind of
• 1/2 cup green olives, pitted and coarsley chopped
• 2 tablespoons minced fresh cilantro
• 3/4 cup couscous
• fresh ground black pepper

Recipe

• 1 in a food processor, finely chop onion and garlic. dredge chicken in flour.
• 2 in a large skillet, heat oil over medium heat. saute chicken and onion mixture until mixture has softened, about 10 minutes.
• 3 stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
• 4 bring to a boil, reduce heat and simmer, covered, 35 minutes. remove chicken from sauce and allow to cool a few minutes.
• 5 debone chicken and cut meat into small pieces. put meat back into sauce with the lemon juice, olives, cilantro and pepper. simmer gently 5 minutes.
• 6 while the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. add the couscous and bring back to a boil.
• 7 remove from heat and allow to sit for 5 minutes.
• 8 spoon chicken mixture over couscous and serve.