Easy Moroccan Chicken with Lemons and Olives
"Easy Moroccan Chicken includes warm spices, bright lemon, and green olives which contribute to a nice complex flavor. It's utterly delicious over spaghetti squash or cauliflower pilaf...."
INGREDIENTS
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Chicken
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1 1/2 pounds boneless-skinless chicken breasts (or 6 large thighs or 1 large whole cup up chicken)
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2 teaspoons olive oil
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salt and pepper
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1 tablespoon olive oil
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1 tablespoon olive oil (omit if using chicken thighs with skin)
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4 ounces (1/2 medium onion) onion, sliced into half rounds
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3 cloves garlic, sliced
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1 lemon, cut into 6 wedges
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2 teaspoons garam masala powder
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1 teaspoon paprika (or smoked)
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1 (14 ounce/411 g) can whole peeled canned tomatoes
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1 cup green olives (pitted, unpitted or stuffed)
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2 tablespoons extra virgin olive oil (omit if using chicken thighs with skin)
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1-2 tablespoons cilantro, chopped (for garnish but it's integral to the flavor)
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1 1/2 pounds cauliflower, riced and steamed
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1 tablespoon slivered almonds, toasted
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3 ounces onion, diced
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1 tablespoon olive oil, ghee or butter
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1-2 tablespoons chopped cilantro
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garlic salt to taste
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pepper to taste
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