Serves 4
Traditionally cooked in a clay tagine (cone-shaped pot) this version uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce.
This recipe, written by Alison Anton, was published in Natural Solutions magazine in 2008 for an article on inflammation.
Nutrition Tip: To retain the delicate vitamins a phyto-nutrients in lemon, add lemon juice and rind at the end of cooking, after removing the pot from the heat.
CHARMOULA
1 yellow onion, diced
3/4 cup chopped parsley, and a little more for garnish
1 teaspoon honey or several drops liquid stevia
1/2 teaspoon each
turmeric
ground ginger
mild paprika
ground cumin
1/8 teaspoon cayenne
CHICKEN
2 tablespoons olive oil
6-8 chicken thighs, bone-in, with skins
1 cup chicken stock
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 – 1 teaspoon salt (check sodium content of stock!)
1/2 cup Gaeta or Kalamata olives, optionally pitted
Mix the charmoula ingredients in a medium bowl.
Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.
Add the stock and onion mixture. Bring the stock to a boil; reduce heat to low, cover and cook gently for 25-28 minutes, until the chicken is tender and no pink flesh remains.
Remove the chicken pieces to a platter. Turn the heat up to medium-high and let the sauce simmer for 3-5 minutes, until reduced enough that you can almost complete a figure eight on the bottom of the pan with your spatula.
Remove the pan from the heat and stir in the lemon zest, lemon juice, olives and salt.
Spoon the sauce over the chicken and garnish with the remaining parsley.
Food photos by Jackson D. Carson
©2010. Alison Anton. All rights reserved.
Serves 4
Traditionally cooked in a clay tagine (cone-shaped pot) this version uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce.
This recipe, written by Alison Anton, was published in Natural Solutions magazine in 2008 for an article on inflammation.
Nutrition Tip: To retain the delicate vitamins a phyto-nutrients in lemon, add lemon juice and rind at the end of cooking, after removing the pot from the heat.
CHARMOULA
1 yellow onion, diced
3/4 cup chopped parsley, and a little more for garnish
1 teaspoon honey or several drops liquid stevia
1/2 teaspoon each turmeric
ground ginger
mild paprika
ground cumin
1/8 teaspoon cayenne
CHICKEN
2 tablespoons olive oil
6-8 chicken thighs, bone-in, with skins
1 cup chicken stock
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 – 1 teaspoon salt (check sodium content of stock!)
1/2 cup Gaeta or Kalamata olives, optionally pitted
Mix the charmoula ingredients in a medium bowl.
Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.
Add the stock and onion mixture. Bring the stock to a boil; reduce heat to low, cover and cook gently for 25-28 minutes, until the chicken is tender and no pink flesh remains.
Remove the chicken pieces to a platter. Turn the heat up to medium-high and let the sauce simmer for 3-5 minutes, until reduced enough that you can almost complete a figure eight on the bottom of the pan with your spatula.
Remove the pan from the heat and stir in the lemon zest, lemon juice, olives and salt.
Spoon the sauce over the chicken and garnish with the remaining parsley.
Food photos by Jackson D. Carson
©2010. Alison Anton. All rights reserved.