Recipe - Moroccan Lemon Chicken

2 tablespoon Olive oil
2 Whole boneless chicken
breasts with skin and wings
attached (about 3 pounds);
halved
1 md Onion; cut or sliced up thin
1 One half teaspoon Ground cumin
One half teaspoon Paprika
One half teaspoon Cinnamon
1 tablespoon Plus 1 teaspoon finely
grated fresh lemon zest
1 tablespoon All purpose flour
3 cup Chicken broth
2/3 cup Green olives; pitted and
cut or sliced up thin
2 tablespoon Honey
1 cup Drained rinsed canned chick
peas
4 tablespoon Chopped fresh coriander
springs; (wash and dry
before chopping)

In a 3quart heavy saucepan heat oil over moderately high heat until hot
but not smoking. Pat chicken dry and season with salt and pepper. Cook
chicken, skin side down, until skin is deep golden brown. Transfer chicken
to a plate and reduce heat to moderate. Add onion to pan and cook,
stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and
cook, stirring, 1 minute. Stir in broth, olives, and honey.

Return chicken to pan and simmer, uncovered, stirring occasionally, until
done, about 10 minutes. Transfer chicken to 4 plates. Add chick peas to
sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce
over chicken and sprinkle with coriander.

Yield: 4 servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9038

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998