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Spicy Lemon and Olive Chicken
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a. moritz


  • 4 chicken breasts
  • 1/2 tsp (2 ml) each ginger, tumeric, paprika, cayenne, salt
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) chopped garlic
  • 1 medium onion, thinly sliced
  • 1-1/2 cups (350 ml) chicken broth
  • 2 tbsp (30 ml) tomato paste
  • 1/2 tsp (2 ml) cumin
  • 1/2 cup (125 ml) each black, green olives, thin sliced (hint: I prefer to use green olives with pimentos)
  • 1 medium to large onion, thinly sliced
  • Rinse chicken well.
  • In small bowl mix together ginger, tumeric, paprika, salt, and cayenne.
  • Rub these ingredients into each piece of chicken.
  • Heat olive oil in deep frying pan and add garlic.
  • Saute until garlic is almost transparent
  • Brown chicken on both sides about 5 to 7 minutes.
  • Remove chicken and drain on a paper towel.
  • Drain all but 2 tbsp (30 ml) of oil from the pan.
  • Add onion and cumin, and saute over medium heat.
  • Mix together broth and tomato paste, and add to frying pan.
  • Cook paste mix and onions together for 5 minutes.
  • Add chicken back into pan.
  • Cover and cook over medium heat for about 30 to 40 minutes.
  • Remove chicken from pan onto plate.
  • Add olives and lemon to pan cook for about 5 additional minutes.
  • Spoon tomato mix over chicken and serve.
  • Enjoy!!
This recipe is from a Moroccan friend of mine. When I listed that it serves 4 that is rare. Family and friends that have tried this often; count on 2 servings per person. It is that good, and not as hot tasting as it sounds.

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