1 15-oz can garbanzo beans (chick peas), drained and rinsed
Instructions
Season the chicken cubes in S & P. Toss in flour and shake in strainer to take off excess.
Heat large skillet over medium high heat until hot. Add 1 T oil; heat until hot. Add chicken in batches (don't crowd or they won't brown properly), cook until browned all around. Add oil as needed. Place chicken on plate.
Add remaining 1 T oil to skillet. Add onion; cook over medium low heat 5 minutes or until soft and brown (not crisp), stirring occasionally. Add lemon peel, cumin, paprika and cinnamon. Cook and stir 1 minute.
Stir in broth, lemon juice and olives. Return chicken and accumulated juices to pan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 8 to 10 minutes or until no longer pink in center. Stir in honey and garbanzo beans. Cook 1-2 minutes or until garbanzo beans are thoroughly heated.
Serving
Suggestions
Can be served over white rice
Originally Submitted
8/20/2012
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