Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Ingredients

• 16 pitted green olives
• ½ teaspoon turmeric
• ½ teaspoon freshly ground black pepper
• 2 medium onions
• 2 garlic cloves
• 8 pieces preserved Meyer lemon
• ½ cup chicken broth
• + 4 more ingredients
• • ¼ cup dry white wine
  • 2 tablespoons fresh cilantro
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered. Add remaining tables...

View full recipe at Epicurious