Recipe - Moroccan Lemon Chicken With Olives

1 Medium onion. peeled and
quartered
2 Medium garlic cloves, peeled
and minced
2 One half pound Chicken, skinned
2 tablespoon Flour
1 tablespoon Olive oil
2 One half cup Water, divided
1/8 teaspoon Saffron
One half teaspoon Ground ginger
One half teaspoon Ground cumin
One half teaspoon Paprika
One fourth teaspoon Salt
3 tablespoon Lemon juice
Grated peel of 2 lemons
One half cup Green olives, pitted and
coarsley chopped
2 tablespoon Minced cilantro
Three fourths cup Couscous
Fresh ground black pepper

In a food processor, finely chop onion and garlic. Dredge chicken in
flour. In a large skillet, heat oil over medium heat. Saute chicken and
onion mixture until mixture has softened, about 10 minutes.
Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon
peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove
chicken from sauce and allow to cool a few minutes. 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.
While the chicken is cooking, bring 1 One half cups of water to a boil in a
medium saucepan. Add the couscous and bring back to a boil. Remove from
heat and allow to sit for 5 minutes.
Spoon chicken mixture over couscous and serve.

Source: Houston Chronicle

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini