Moroccan Chicken with Preserved Lemons and Green Olives

It's been a while since I gave you the recipe for preserved lemons. Making them yourself takes several weeks, but it really worth it. They're expensive to buy if you can even find them, and they're so easy to make. I found them online at Williams Sonoma, and with a little searching you will find them at other speciality stores. The chicken recipe to follow is delicious and something different than your ordinary chicken dinner. I hope you try it and enjoy it.

Moroccan Chicken with Preserved Lemons and Green Olives

4 boneless skinless chicken breast halves
2T. olive oil
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, thinly slice
1/2 tsp. tumeric
1/2 tsp freshly ground black pepper
8 pieces preserved lemon
1/2 cup chicken broth
1/4 cup dry white wine
16 pitted green olives, halved
2 T. coarsely chopped fresh cilantro

Pat chicken dry, season with salt and peppe. Heat 1 T. oil in a 12-inch skillet over moderately high heat until hot but not smoking, then saute chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
Add remaining oil to skillet and reduce to moderate heat. Cook onions and garlic, stirring frequently until softened but not browned, 8-10 minutes. Add tumeric and pepper and cook, stirring for 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine and olives.

Return chicken, with any accumulated juices, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

I like this dish served over couscous, but you could use rice or noodles. The preserved lemon gives it a very authentic, Moroccan flavor. Enjoy.