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Category: Entree

Food Item: OliveOil

Title: Moroccan Chicken with Meyer Lemon Olive Oil


2 t paprika
1 t ground cumin
1 t ground ginger
1 t turmeric
½ t cinnamon
¼ t freshly ground black pepper
3 T of Dry Creek Olive Co. Meyer lemon olive oil
3-4 lbs. chicken boneless chicken thighs
3 cloves garlic, minced
1 onion, chopped
The peel fro 1 lemon, pulp discarded, peel cut into thing strips
1 c green olives, pitted
½ c water
½ c raisins
¼ c fresh cilantro
¼ c fresh flat leaf parsley, chopped.


1. Combine all the spices in a large bowl. Pat dry the chicken pieces ad put in the bowl, coat well with the
spice mixture. Let the chicken stand for one hour in the spices.
2. In a large, heavy bottomed skillet, heat the Meyer Lemon olive oil on medium high heat. Add the chicken
pieces, sprinkle slightly with salt and brown, skin side down for five minutes. Lower the heat to medium-low
and add the garlic and onions.
3. Cover and let cook for 15 minutes. Turn chicken pieces over.
4. Add the lemon slices, olives, raisins, and ½ c water
5. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30
minutes, until the chicken is cooked through and quite tender.
6. Mix in fresh parsley and cilantro just before serving. Adjust seasoning to taste.

Serve wit couscous, rice or rice pilaf.


Recipe provided by Dry Creek Olive Company in Healdsburg, California.



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