Moroccan Lemon-Olive Chicken

by Rachael Ray Show Staff 5:00 PM, July 9, 2009

Aired July 9, 2009

Serves 4 to 6 servings
2 pounds boneless, skinless chicken thighs, trimmed and cut into large bite-size pieces
2 tablespoons EVOO Extra Virgin Olive Oil
Salt and pepper
1 large onion, thinly sliced
4 large cloves garlic, crushed
2 lemons (organic or Meyer, if available), 1 sliced 1/2 inch thick
2 fresh bay leaves
2 teaspoons (2/3 palmful) turmeric
2 teaspoons (2/3 palmful) coriander
2 teaspoons (2/3 palmful) cumin
1 cinnamon stick
2 cups chicken stock
1 cup large, pitted, green olives
A handful mint leaves, finely chopped
2 handfuls flat leaf parsley leaves, finely chopped

Heat EVOO in a skillet over medium-high heat. When oil ripples and begins to smoke, add chicken pieces and brown 3-4 minutes to get good color on the chicken. Season with salt and pepper.

Add the onions, garlic, lemon rounds and bay leaves. Cook, stirring frequently, 6-7 minutes more. Add spices, stock and olives to the skillet and cook 5 minutes more to reduce. Remove from heat, squeeze the juice from the remaining lemon into the skillet and stir in the herbs.