Moroccan Chicken with Lemon, Olives & Prunes

Step 1

Season chicken with salt. Heat oil in large pot or dutch oven over medium-high heat. Add chicken, browning on each side. Remove from pot and set aside.

Step 2

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Step 3

Add onion, sauté until golden brown, about 8 minutes. Add garlic and ginger, sprinkle with salt and pepper, cook until fragrant, about 2 minutes. Add spices and saute another minute.

Step 4

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Step 5

Add lemon juice to the pot, scrap up brown bits at the bottom of the pot. Stir in prunes. You can also use dried apricots or rasins.

Step 6

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Step 7

Add broth, stir and scrap the bottom to be sure you got all the brown bits and goodies. Return chicken to the pot and bring to a boil. Add lemon wedges and 1/4 cup of olives. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter.

Step 8

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Step 9

Add remaining olives. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken, serve.