Gourmet Moroccan Chicken With Lemon & Olives
- 4 boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 2 medium onions, sliced 1/4 inch thick
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 8 pieces Meyer lemon
- 1 tablespoon lemon zest
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 16 pitted gren olives, halved
- 2 tablespoons coarsely chopped cilantro or parsley
Pat chicken dry, then season with salt and pepper.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderatedly high heat until hot but not smoking. Then, saute chicken until golden brown, about 3 minutes on each ide. Transfer chicken to a plate and keep warm, covered. Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring one minute. Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine and olives. Return chicken, with any juices accumulated on plate to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.
