Chicken with preserved lemons and green olives

Moroccan chicken with preserved lemons and green olives

Adapted from Gourmet, Dec. 1999

Ingredients

4 boneless, skinless chicken breast halves

2 tablespoons olive oil, divided

2 medium onions, sliced

2 garlic cloves, thinly sliced

½ teaspoon turmeric

½ teaspoon pepper

1 preserved lemon, pulp reserved for another use, sliced into strips

½ cup chicken broth

¼ cup white wine

½ cup sliced pitted green olives

Chopped cilantro for garnish

Method

Heat 1 tablespoon olive oil in  a large skillet over medium high heat. Cook chicken until golden brown on both sides. Transfer to a plate.

In remaining 1 tablespoon olive oil, cook onions in skillet over medium heat until softened. Add garlic, turmeric and pepper. Cook for 1 minute. Add lemon peel, broth, wine and olives.

Return chicken to pan and cook covered until cooked through, about 12 minutes. Remove lid and raise heat to quickly reduce the sauce. Serve garnished with cilantro.

Rating: Truly, how did I manage all these years without discovering what preserved lemons can do to a dish? Very bright flavors.