Moroccan Chicken Stew with Lemons & Olives

This is a somewhat complex dish in that there are steps you have to take but it can easily be made in under an hour and the rewards are totally worth it.  This recipe came from somewhere I forget but I like to experiment with recipes and add ingredients that aren't called for when the inspiration hits. 

Invite some friends over to make this and play some Moroccan music in the background and you'll feel like your are in the backstreets of Marrakesh. 

You even get to learn what a gremolata is - a chopped herb condiment made of lemon zest, garlic and parsley.

Main Dish - Chicken     Prep Time:  25 min.    Cooking Time: 15 min.           

What You Will Need:
2          tsp.       Olive Oil
1          sm.       Onion, finely chopped
4        cloves    Garlic, crushed
1-in.     pc.        Ginger, finely grated
½         tsp.       Turmeric
4          ea.        Skinless Chicken Breasts
1          sm.       Cinnamon Stick
1          pinch    Saffron (if you have it)
8          c.          Chicken Stock
                         Juice of 1 lemon
                         Zest of 1 lemon
1        bunch     Parsley, finely chopped
1        bunch     Mint, finely chopped
½         c.          Black and/or Green Olives


           

What You Do:
1. Heat the oil in a large pan.  Cook onion for 5 minutes
2. Add 3 cloves crushed garlic, turmeric and ginger – 1 min.
3.  Add Chicken, Cinnamon, Saffron, Stock and Lemon                     Juice.
     3a.  Bring to a boil then simmer 20 min.
4.  Gremolata - Mix 1 cl. garlic, zest, mint and parsley
5.  Take out chicken with a slotted spoon.
6.  Boil sauce for 10 min. to reduce.
7.  Add chicken, olives and gremolata to pan and stir.
8.  Serve over rice, cous cous or pasta