The Tabernacle Times
Page 4
February 2017
Shevat- Adar 5777
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View All Past Kosher Korner Recipes

Kosher Korner
The Tabernacle Kosher

This is a super easy and yummy comfort food for the cold winter months.

Moroccan Chicken
with Green Olives and Lemon

Brenda

By Brenda Storch, Messianic Rebbetzin of
The Tabernacle

 

Yield:

Makes 4 servings. Active Time -25 minutes. Total Time - 55 minutes

Ingredients:

  • 2 Meyer lemons or regular lemons
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups low-salt chicken broth
  • 1-4 1/2-pound chicken,
    cut into 8 pieces, skin removed
  • 1/2 cup green olives

Preparation:

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through,

Preparation continued:

turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Moroccan Chicken

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The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: info@TheTabernacleInBranson.com. Visit The Tabernacle Website at www.TheTabernacleInBranson.com