Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Moroccan Chicken with Preserved Meyer Lemons and Green Olives
Photo by Romulo Yanes

Ingredients

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

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

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