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Raymonde’s Moroccan Lemon Chicken



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Amarante




 
 
    
 

Post Mon, Aug 31 2020, 4:59 pm
This was a really good dish and basically just a standard dish where you sear the chicken - then sautés the vegetables - then add the chicken and liquid back in to braise after you have deglazed the fond with the liquids.

The combination of flavors was interesting and complemented each other. Because there is veggie and carbs and protein, you don't need much more for a complete meal but a nice green salad always goes well.

For best results don't crowd the chicken when searing or else you wind up steaming it instead of searing it and the flavor isn't as good.

Raymonde’s Moroccan Lemon Chicken

Excerpt From: Erin Clarke - The Well Plated Cookbook

• YIELD: Serves 4

2 tablespoons extra virgin olive oil
2½ pounds boneless, skinless chicken thighs, trimmed of excess fat
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound carrots, peeled and cut into ½-inch-thick diagonal slices, slices halved if large (about 3 cups or 6 medium carrots)
1 medium yellow onion, cut into ¼-inch dice (about 1½ cups)
5 cloves garlic, minced (about 5 teaspoons)
2½ teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground coriander
2 large lemons, divided
1 cup whole green, pitted
½ cup raisins (golden or regular)
½ cup low sodium chicken broth
Prepared whole wheat couscous or brown rice, for serving

1. In a Dutch oven or large, deep skillet with a tight-fitting lid, heat the oil over medium-high heat. Sprinkle the chicken on both sides with the salt and pepper. Once the oil is hot but not yet smoking, place the chicken in the pan in a single layer and cook on both sides until lightly golden, about 5 minutes total, moving it as little as possible to ensure it browns nicely. If all of the chicken will not fit in a single layer, brown it in two batches. Remove the chicken to a plate and set aside.

2. To the pan, add the carrots and onion. Cook, stirring occasionally, until the vegetables just begin to soften, about 4 minutes. Reduce the heat to medium and stir in the garlic, ginger, cumin, cinnamon, and coriander. Let cook until very fragrant, 30 seconds to 1 minute.

3. Slice one of the lemons into wedges, then add the wedges to the pan. Add the olives and raisins. Juice the second lemon over the top, then pour in the broth. Stir, scraping up any browned bits that have collected on the bottom of the pan.

4. Return the chicken to the pan, nestling it among the carrots and onion. Increase the heat to high and bring to a boil. Cover the pan, reduce the heat to low, and let simmer until the chicken is cooked through and tender, 25 to 30 minutes. Serve hot with the prepared couscous.

PRO TIPS:

Raymonde included green olives in her version, but if you prefer to omit them, the recipe will still be delicious. Since olives are salty, if you leave them out, be sure to taste the final dish and add extra salt as needed
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