Moroccan Chicken with lemon and olives

• Gluten free

• Meat

  • 140 g Chicken breast, skinless boneless

• Produce

  • 1/4 Brown onion
  • 1 tbsp Coriander
  • 1 Coriander
  • 1/2 tbsp Ginger
  • 1 Potato

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1 tsp Honey
  • 8 Kalamata olives

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 pinch Of salt and pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Olive oil

Found on shrinkingsingle.com

Description

Ingredients

• 1/2 tsp of ground cinnamon
• 1/2 tsp of turmeric
• A pinch or so of salt and pepper
• 140g of skinless, boneless chicken breast cut into 1 inch cubes
• 1 tsp of olive oil
• 1/4 of a brown onion, diced
• 1/2 tbs of ginger, grated
• 1 cup of chicken stock
• 2-3 wedges of preserved lemons, cut into bite sized pieces. My preserved lemons came in wedges but if yours dont I would use about three quarters of a lemon in total. My wedges seem to come from pretty big lemons!
• 1 potato, peeled and diced into cubes the same size as the chicken
• 8 kalamata olives, pitted and sliced in half
• 1 tsp of honey
• 1 tbs of coriander, chopped (cilantro)
• Coriander (cilantro) for garnish

Directions

• Heat your oven to 190C (375F)
• In a small box mix the cinnamon, turmeric, salt and pepper.
• Toss the chicken in the spice mix making sure all pieces are evenly coated.
• Remove the chicken from the bowl and toss the potato in the leftover spices.
• Heat the oil on the stove on a medium to medium-high heat in a dutch oven (or another pot that you can use on the stove and in the oven)
• Add the chicken to the pot and seal, about 3 minutes.
• Remove the chicken from the pot and set aside.
• Add the onion to the pot and cook for about 3 minutes until it is soft and starting to brown.
• Add the ginger, potato and stock to the pot and bring to the boil.
• Pop the chicken back in the pot, cover and put in the oven for about 20 minutes.
• Take the pot out of the oven and stir in the olives and lemons.
• Drizzle the honey over the dish and put back in the oven, uncovered for 20-25 minutes until the lemons are starting to disintegrate.
• Remove the pot from the oven and stir in the coriander.
• Serve in bowls garnished with coriander.

Nutrition