Moroccan Lemon Chicken with Summer Squash and Gr. Olives
Chicken, lemon and summer squash cooked in a pan and spiced with cumin and ginger. It's finished with parsley.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Pound chicken breast between two sheets of wax paper to 1/4 inches thick. In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
- 2
Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
- 3
Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
- 4
Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
- 5
Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
