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Moroccan Lemon Chicken W Summer Squash Gr Olives Sbd P1
from most recent book. haven't tried. while the ingredient list for this recipe may seem long, it largely features common pantry spices. when combined, these spices make up a version of ras-al-hanut, an intriguing blend that is widely used on moroccan style meats and fished. if you prefer, look for prepared ras al-hanut or another moroccan blend in the spice section of your supermarket. mixed with a little extra virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a nice, exotic taste.
complex15 ingredients18 preparation steps
Ingredients
- boneless skinless chicken breast halves
- cumin
- ground ginger
- cinnamon
- fresh ground black pepper
- allspice
- salt
- cayenne
- lemon
- extra virgin olive oil
- onion
- summer squash
- green olives
- water
- fresh parsley
Preparation
- 1pound chicken breast between two sheets of wax paper to 1 / 4 inches thick
- 2in small bowl , combine the cumin , ginger , cinnamon , pepper , allspice , salt , and cayenne
- 3finely grate zest of lemon into spice mixture , squeeze 1 t juice from lemon and add to mixture
- 4add 3 t of the oil to spice mixture and stir to combine
- 5heat a large non-stick skillet over medium high heat
- 6add chicken , in batches if necessary
- 7cook , turning , until blackened on the outside and cooked through , 3-4 minutes per side
- 8transfer to a plate
- 9loosely cover with foil to keep warm
- 10add remaining 1 t oil to the skillet and return to medium heat
- 11add reserve onion slices and cook , stirring constantly with a wooden spoon and scraping up any brown bits , 3 minutes
- 12add squash , oilved , and water
- 13season lightly with additional salt and pepper to taste
- 14stir well
- 15cover , and cook until squash is tender , 4-5 minutes
- 16remove pan from heat
- 17squeeze a little more lemon juice over chicken and vegetables
- 18sprinkle with parsley and serve