As you all know, I am lame in the kitchen. Mainly because I have no idea what to make…ever. So I have enlisted the help of a couple of bloggy friends to launch “MWOB’s Simple Recipe Saturday!” Each week we will feature a deliciously simple recipe for you to try. I am super excited about this because I truly hope to step out of my comfort zone of PB & J’s for dinner and try to prepare some yummy, nutritional meals!
First up is Julia from Sometimes Lucid. She was one of the first bloggers I ever read and she lives not that far from me over here in LA. I have always been impressed by the recipes she features on her blog and she has graciously agreed to provide us loser-in-the-kitchen-type moms some SIMPLE recipes to try.
Here’s Julia…..and enjoy!
This is a super simple recipe that tastes like you spent all day on it!
A friend and her kids were supposed to come over for a play date. By the time I got home I had about 20 minutes before they came over. So I started making dinner. I always figure that as long as something is starting to cook, I’m good. I almost never have food finalized and ready when people come over. I was reading this recipe earlier in the day, and it sounded quick and easy.
It was all that, and tasted like I had spent HOURS on it!! The flavors were amazing. I was able to substitute a number of the MAIN ingredients and this dish still came out wonderfully.
This is truly a simple weeknight meal – especially if you take a couple of minutes to throw all the spices in a baggie in the morning so as not to have to measure in the evening.
I served this with boxed couscous with sundried tomatoes (I don’t make everything from scratch).
I had some later over slightly, freshly wilted spinach.
Moroccan Chicken with Green Olives and Lemon
Braised chicken gets Moroccan flavor from spices, green olives, and lemon.
• PREP: 25 MINUTES
• TOTAL: 55 MINUTES
Bon Appetit – May 2009
• 2 Meyer lemons or regular lemons (used 1 lemon and one orange)
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low-salt chicken broth (used water)
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
• 1/2 cup green olives (used black olive slices)
• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon/orange to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients (spices); stir 1 minute. Add broth/water; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
One serving contains the following:
Calories (kcal) 431.6
%Calories from Fat 30.2
Fat (g) 14.5
Saturated Fat (g) 2.8
Cholesterol (mg) 171.2
Carbohydrates (g) 8.7
Dietary Fiber (g) 2.3
Total Sugars (g) 3.2
Net Carbs (g) 6.4
Protein (g) 64.4
To get more of Julia’s recipes and to enjoy her fresh take on life as a mama of two girls, check her out at Sometimes Lucid.
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