SB Moroccan Lem. Chick. w/ Summer Sqsh and Grn Olv
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
prep 20; cook 25
Ingredients
4 (6-oz) boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp allspince
1/4 tsp salt
1/8 tsp cayenne
1 lemon
4 tsp extra-virgin olive oil
1 small onion, thinly sliced
3/4 lb summer squash, thinly sliced crosswise
1/3 cu. pitted green olives
2 tblsp. water
2 tblsp. chopped parsley
Instructions
Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.
In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest from lemon into spice mixture. Squeeze 1 tblsp. juice from lemon and add to spice mixture. Add 3 tsp. of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts.
Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm.
Add remaining 1 tsp oil to the skillet and return to medium-high heat. Add reserved onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add salt and pepper; stir well. Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.
Originally Submitted
4/21/2009
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