Moroccan Lemon Chicken With Summer Squash and Green Olives
From deedeec 15 years ago
- 25 minutes to make
- Serves 4
This dish is so good! It totally reminds me of the foods I ate on my trip to Morocco. It's like ras al-hanout. This would be prepared and served in a Tangine in Morocco but you certainly get the flavors in this dish. Read more What's great is it's South Beach Diet version. See less
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon allspice shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon cayenne shopping list
- 1 lemon shopping list
- 4 teaspoons extra-virgin olive oil shopping list
- 1 small onion, thinly sliced shopping list
- 3/4 pound summer squash, thinly sliced crosswise shopping list
- 1/3 cup pitted green olives shopping list
- 2 tablespoons water shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.
- In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. *See Note. Finely grate zest from lemon into spice mixture. Squeeze 1 tablespoon juice from lemon and add to spice mixture. Put lemon aside to use later. Add 3 teaspoons of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts.
- Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm.
- Add remaining 1 teaspoon oil to the skillet and return to medium-high heat. Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well. Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.
- Cooking Tip: Use cutlets in place of chicken breasts if you want to avoid the pounding step. Turkey cutlets can also be used.
- Note: These spices make up a version of ras al-hanout, an intriguing is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanout or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.
- Recipe from The South Beach Diet Supercharged.
- Nutritional Information
- 264 calories
- 8 g fat (1 g sat)
- 6 g carbohydrate
- 41 g protein
- 2 g fiber
- 314 mg sodium
People Who Like This Dish 5
- ZZ Nowhere, Us
- berry Myrtle Beach, SC
- greekgirrrl Long Island, NY
- momo_55grandma Mountianview, AR
- apprentice Calgary, CA
- lsolkey Ardmore, OK
- lipsantos Curitiba, BR
- deedeec Seattle, WA
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The Rating
Reviewed by 3 people-
Oh my Gosh... this is so good! yes... 5!
berry
in Myrtle Beach loved it
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I love this..high 5!
greekgirrrl
in Long Island loved it
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yeah great recipe thanks love it
momo_55grandma
in Mountianview loved it
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