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Moroccan Chicken




Source of Recipe


Wilton Enterprises


List of Ingredients




1 1/2-2 pounds chicken tenders or chicken breasts cut into tenders, tendons removed
2 teaspoons cumin
1 teaspoon ground ginger
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon ground white or cayenne pepper
Zest 1 lemon
2 cloves garlic, chopped
1 tablespoon olive oil
1/3 cup sliced green olives
1/3 cup chopped cilantro
Juice of 2 lemons
1 tablespoon cornstarch


Recipe



In small bowl whisk cornstarch into lemon juice.

In large bowl combine spices, lemon zest and garlic. Coat chicken pieces with rub, cover and refrigerate 2-24 hours. In large frying pan, heat oil, add chicken and green olives, cook 8-10 minutes or until opaque and juices run clear. Stir in cornstarch mixture; stir until sauce is thickened and chicken is coated. Stir in cilantro.
Serve hot.

Recipe may be doubled.

Serves 6-8.