Moroccan Chicken with Meyer Lemons, Kalamata Olives and Cranberries
- Prep Time 0:25
- Cook Time 0:40
- Estimated Cost $17.00
- 25 Comments
This unique one-pot meal is perfect for company, but easy enough for a quiet night in. This is an ideal meal to cook a big batch of on Sunday night and then eat throughout the week.
- 1 lb boneless, skinless chicken thighs, cut into 1" pieces $3
- salt and pepper Pantry
- 2 tbsp extra-virgin olive oil Pantry
- 1 tsp cinnamon $1.50 for 1 oz.
- 1 tsp paprika $1.50 for 1 oz.
- 3 cloves garlic, chopped Pantry
- 1 small piece ginger, peeled and minced $0.50
- 3 tbsp brown sugar Pantry
- 2 Meyer lemons, sliced $1.50
- 1/2 cup plain yogurt $1.50 for 8 oz.
- 4 cups fresh spinach, cleaned and dried $1
- 1 12-oz. jar pitted Kalamata olives $2
- 1/4 cup dried cranberries $2.50 for 12 oz.
- 1 handful fresh cilantro leaves $1 for a bunch
- 4 cups (cooked) Jasmine rice $2 for 16 oz.
Recipe Serves 3-4
- Season chicken liberally with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add chicken and allow to brown lightly.
- Stir in cinnamon, paprika, garlic, ginger and brown sugar. Add lemons, yogurt, Kalamata olives, cranberries, yogurt, spinach and 2/3 cup water. Stir well. Cover and reduce heat to low. Cook 25-30 minutes, or until chicken is cooked through.
- Remove 1/3 mixture and transfer to a food processor. Pulse once or twice, just to lightly shred mixture (this can also be done with an immersion blender directly in the pot). Return to pot and stir well. Cook for 5 more minutes.
- While chicken cooks, cook rice according to package directions.
- Serve chicken mixture over rice. Garnish with chopped cilantro.