Moroccan Lemon, Olive & Smoked Paprika Chicken
Serves 5 to 6 – Takes 35 minutes
What I call the magical trio of spices; smoked paprika, cumin and ground coriander takes chicken to a heavenly place. There’s also a little technique I use in this recipe that guarantees the breasts remain ridiculously moist.
5 chicken breasts, boneless and skinless
1 lemon, sliced into ¼ inch slices
½ medium white onion, finely diced
2 garlic cloves, thinly sliced
1 Tbsp. smoked paprika
1 Tbsp. cumin
1 Tbsp. ground coriander
1 ½ cups of red wine
1 cup black olives (seeds in preferred)
½ cup rough chopped fresh rosemary
Preheat over to 375F. In a dry ovenproof skillet on high heat sear off lemon slices, turn for even sear, remove and set aside. Don’t place lemons slices in until the pan is hot. Wipe pan of any lemon residue, then add a splash of olive oil. Season chicken breast on both sides with salt and pepper and sear on one side only until golden brown. Do not sear on the flip side, remove breasts from pan and set aside.
Add a little more olive oil if required and add onions, garlic, smoked paprika, cumin, ground coriander and a pinch of salt. Fry until onions become soft. Approx. 3 to 4 minutes. Don’t let the garlic burn, add more oil if required. Then add the chicken breasts back into the pan with the seared side facing upwards (the un-seared side will suck up the juices better). Add red wine, olives and rosemary and simmer on medium-high heat for 5 mins, then slide into the oven for an additional 10 minutes. Do not place on a lid at anytime. Remove and serve.