1 Picture
Ingredients
- 2 Meyer lemons or regular lemons
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 2 garlic cloves, pressed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 cups low-salt chicken broth
- 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
- 1/2 cup green olives
Details
Servings 4
Preparation time 25mins
Cooking time 55mins
Adapted from epicurious.com
Preparation
Step 1
Cut 1 lemon into 8 wedges. Squeeze
enough juice from second lemon to measure
2 tablespoons; set wedges and juice aside.
Heat oil in large skillet over medium-high
heat. Add onion and sprinkle with salt and
pepper; sauté until golden brown, about
8 minutes. Add next 5 ingredients; stir 1
minute. Add broth; bring to boil. Sprinkle
chicken with salt and pepper; add to skillet.
Add lemon wedges. Cover, reduce heat to
medium-low, and simmer until chicken is
cooked through, turning occasionally, 25
to 30 minutes. Transfer chicken to platter.
Add olives and 2 tablespoons lemon juice to
skillet. Increase heat to high; boil uncovered
to thicken slightly, about 5 minutes. Season
with salt and pepper. Pour over chicken.
Per serving: 431.6 (kcal) calories,
30.2 % calories from fat,
14.5 g fat,
2.8 g saturated fat,
171.2 mg cholesterol,
8.7 g carbohydrates,
2.3 g dietary fiber,
3.2 g total sugars,
6.4 g net carbohydrates,
64.4 g protein
Nutritional analysis provided by
Bon Appétit
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