Wednesday, September 30, 2015

Moroccan Lemon Chicken

In our battle of the bulge, we've been re-sampling old favorites and trying new recipes in our collection of South Beach Diet books

We enjoy cooking at home and always include veggies and fruits in our meals, but are learning that the problem was too much of these good things.

We've tried this recipe twice in recent weeks and while the ingredient list may seem long,it largely includes pantry spices we had available. When combined, these spices make up a version of tas al-hanut, a spice blend that's widely used on Moroccan-style meats and fish. Mixing the spices with extra virgin olive oil for a wet rub the chicken a rich, exotic taste.

This recipe serves 2.

Moroccan Lemon Chicken, Summer Squash & Green Olives
  • 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 allspice
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 lemon
  • 4 tsp extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 3/4 lb summer squash, thinly sliced crosswise
  • 1/2 C pitted green olives
  • 2 TBSP water
  • 2 TBSP chopped parsley or cilantro
  1. Pound chicken breasts between sheets of waxed pepper to 1/4-inch thick
  2. Mix spices (cumin, ginger, allspice, cinnamon, cayenne, salt) together in a small bowl. Finely grate lemon zest from lemon into spice mixture. Squeeze 1 TBSP lemon juice from lemon and add to spice mix.
  3. Add 3 tsp of oil to spice mix and stir to combine. Spread mixture on both sides of chicken breasts.
  4. Heat a large non-stick skillet over medium high heat and ad chicken. Cook, turning until blackened on the outside and cooked through, about 3-4 minutes each side. Transfer to a plate and cover with aluminum foil to keep warm.
  5. Add remaining 1 tsp olive oil to the skillet and return to medium high heat. Add onion slices and cook, stirring constantly with wooden spoon, scraping up any browned bits, about 3 minutes.
  6. Add squash, olives and 2 TBSP water, season with additional salt and pepper. Cover and cook 4-5 minutes until squash is tender.
  7. Remove pan from heat, squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley and serve warm.
Not only was this an easy recipe, but it was delicious too —just ask Grenville!

Anyone else also trying to shed very unwanted pounds. If so, what works for you, besides not eating, of course.


Blogoratti said...

I trust it tastes really nice, thanks for sharing!

Sandra said...

i love yellow squash any way they can be cooked. this looks fantastic.

Country Gal said...

Looks YUMMY !

William Kendall said...

I'm sure I'd like the chicken this way.

Connie said...

That looks really good, and I love the yellow squash with it too.

Emma Springfield said...

It is so good of you to post all these wonderful recipes. I don't care about losing weight but I appreciate food that is good.

Kay G. said...

This sounds really good. I would use parsley or just leave that last one out, cilantro is just something I don't understand!!

Unknown said...

It is all about portion control, you're so right!! Looks delicious...:)JP

DeniseinVA said...

I like the look of this dish. When I can start cooking again I will enjoy trying it.

Anonymous said...

Looks interesting. Wondering about the flavor.

Unknown said...

Hey kids, this looks delicious! Can I come and live at your place?

Cheryl @ TFD said...

Yum! This looks so good! I think what would work for me is if I had someone doing the cooking for me. Salads are a favorite of mine, but BG likes his meat and potatoes. :)