Source:

a. moritz

Serves/Makes:4

Ingredients

• 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

Preparation

• 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!!

Comments

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.