Moroccan Lemon Chicken with Summer Squash and Green Olives
Recipe: Moroccan Lemon Chicken with Summer Squash and Green Olives
From: The South Beach Diet Supercharged
Serves: 4
1-1/2 lb. chicken cutlets (or boneless skinless breasts, pounded between two sheets of waxed paper to 1/4" thick)
1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
3/4 tsp. ground black pepper
scant 1/2 tsp. allspice
scant 1/2 tsp. salt
1/4 tsp. cayenne
1 lemon
4 tsp. extra virgin olive oil, divided
1 small onion, thinly sliced
1 lb. summer squash, thinly sliced crosswise (if very thick, cut in half lengthwise first)
1/3 c. pitted green olives, sliced
2 Tbsp. water
2 Tbsp. minced fresh parsley
In a small bowl, mix together cumin, ginger, cinnamon, black pepper, allspice, salt, and cayenne. Finely grate zest from lemon and add to spices. Squeeze 1 Tbsp. juice from lemon and add to spices. Add 1 Tbsp. olive oil and stir to combine. Brush spice mixture on both sides of chicken cutlets.
Heat a large nonstick skillet over medium-high heat. Sauté cutlets, in batches if necessary, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to serving dish and tent with foil to keep warm.
Add remaining 1 tsp. oil to skillet and sauté onion over medium-high heat, stirring constantly and scraping up any browned bits, for 3 minutes, until translucent. Add squash, olives, and 2 Tbsp. water. Season with additional salt and black pepper to taste. Cover and cook until squash is tender, stirring once or twice, 5-7 minutes. Pour cooked vegetables over chicken and squeeze remaining lemon juice over all. Sprinkle with parsley and serve.
Notes:
We made this the first time for our community dinner potluck and it was a big hit. We wished we had more leftover.
I upped the amount of spices somewhat. You could also use turkey cutlets instead of chicken.
From: The South Beach Diet Supercharged
Serves: 4
1-1/2 lb. chicken cutlets (or boneless skinless breasts, pounded between two sheets of waxed paper to 1/4" thick)
1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
3/4 tsp. ground black pepper
scant 1/2 tsp. allspice
scant 1/2 tsp. salt
1/4 tsp. cayenne
1 lemon
4 tsp. extra virgin olive oil, divided
1 small onion, thinly sliced
1 lb. summer squash, thinly sliced crosswise (if very thick, cut in half lengthwise first)
1/3 c. pitted green olives, sliced
2 Tbsp. water
2 Tbsp. minced fresh parsley
In a small bowl, mix together cumin, ginger, cinnamon, black pepper, allspice, salt, and cayenne. Finely grate zest from lemon and add to spices. Squeeze 1 Tbsp. juice from lemon and add to spices. Add 1 Tbsp. olive oil and stir to combine. Brush spice mixture on both sides of chicken cutlets.
Heat a large nonstick skillet over medium-high heat. Sauté cutlets, in batches if necessary, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to serving dish and tent with foil to keep warm.
Add remaining 1 tsp. oil to skillet and sauté onion over medium-high heat, stirring constantly and scraping up any browned bits, for 3 minutes, until translucent. Add squash, olives, and 2 Tbsp. water. Season with additional salt and black pepper to taste. Cover and cook until squash is tender, stirring once or twice, 5-7 minutes. Pour cooked vegetables over chicken and squeeze remaining lemon juice over all. Sprinkle with parsley and serve.
Notes:
We made this the first time for our community dinner potluck and it was a big hit. We wished we had more leftover.
I upped the amount of spices somewhat. You could also use turkey cutlets instead of chicken.