Moroccan Chicken with Chickpeas
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Don't leave the lemon slices from this Moroccan specialty uneaten on your plate. The skin of the lemon becomes tender and delicious when simmered slowly.
Ingredients
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
All-purpose flour
3 tbsp(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Olive oil
2 tsp(s)
Onion
1 large, chopped
Lemon
1 medium, sliced, ends discarded and seeds removed
Fat free chicken broth
1½ cup(s)
Olives
6 large, green, sliced
Canned undrained chickpeas
1 cup(s), rinsed and drained
Cooked white rice
2 cup(s)
Instructions
1
Stir salt and pepper into flour and coat chicken with it.
2
In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.
3
Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. Stir in olives.
4
Divide rice among four plates and top with chicken.
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