Moroccan Chicken Breasts with Olives and Lemon

Name: Moroccan Chicken Breasts with Olives and Lemon
Yield: Serves 4
Cuisine: Africa & Middle-East, African
Ingredients: 1 1/4 teaspoons, sweet paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; 1/2 teaspoon, ground ginger; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 3 strips, lemon zest (each about 2 inches by 3/4 inch); 3 tablespoons, fresh lemon juice, from 1 to 2 lemons; 5 medium cloves, garlic, minced or pressed through garlic press (about 5 teaspoons); 4 , boneless, skinless chicken breasts (8 ounces each), trimmed of excess fat; 1 tablespoon, olive oil; 1 , large onion, halved and cut into 1/4-inch slices (about 3 cups); 1 3/4 cups, low-sodium chicken broth; 1 tablespoon, honey; 2 , medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups); 1 cup, Greek cracked green olives, pitted and halved; 2 tablespoons, chopped fresh cilantro leaves

Main Courses
Africa & Middle-East
African
Poultry
Chicken
Weeknight

Appears in Cook's Illustrated July/August 2007

We wanted to mimic the deep, complex flavors of a Moroccan tagine without the traditional earthenware pot or long cooking time. Our pared-down version uses a Dutch oven and a mixture of warm spices to create a rich, satisfying dish.

SERVES 4

TIME 1 hour

Why This Recipe Works

This is a members' feature.