Moroccan Chicken with Green Olives for 2
- 1 tbsp olive oil
- 1 small onion, halved and sliced thin
- 1 (3-in) strip lemon zest plus 1 1/2 tsp juice
- 2 garlic cloves, minced
- 1 tsp garam masala
- 1/2 tsp paprika (I used chili sauce instead)
- 1/2 c. chicken broth
- 1/4 c. pitted large green olives, chopped coarse (I used black olives instead)
- 1/4 c. dried figs, stemmed and chopped coarse (I used raisins instead)
- 4 (3-oz) boneless, skinless chicken thighs, trimmed
- (I also added couple handfuls of spinach)
- salt and pepper
- 1 tbps minced cilantro
Heat oil in 10-in skillet over medium heat until shimmering. If you do not have a 10-in skillet, choose a medium pot. A smaller cooking vessel will result in moister chicken as it will be more submerged in liquid.
Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garam masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives, and figs, scraping up any browed bits.
Season chicken with salt and pepper, lay in skillet, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender, about 15 mins; transfer chicken to server platter and tent loosely with aluminum foil.
Discard lemon zest (or don't, I didn't bother). Continue to simmer sauce until slightly thickened, about 3 mins. (At this point, I threw in some spinach until wilted). Stir in any accumulated chicken juices and season with salt and pepper to taste. Pour sauce over chicken and serve.
Serve with couscous, rice, other grain, or, if you feel energetic, Moroccan couscous.
Serves 2.