Sauvignon Blanc with Moroccan Chicken with Green Olives and Lemon
- 2 lemons
- 1 Tbsp olive oil
- 1 medium onion, halved and thinly sliced
- 1 large clove garlic, minced
- 2 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup low-sodium chicken broth
- 4 chicken thighs, skin and excess fat removed
- ¼ cup green olives, such as picholine
Cut one lemon into wedges – you will want 4 to 6 wedges. Squeeze 1 Tbsp juice from the second lemon. Set wedges and juice aside.
Heat oil in a 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 one minute. Add broth and bring to a boil. Sprinkle chicken with salt and pepper and add to the skillet. Add the lemon wedges. Cover; reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 20 to 30 minutes.
Transfer chicken to a platter. Add olives and lemon juice to the skillet. Increase heat and boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper, if necessary. Pour sauce over chicken and serve with steamed rice, sautéed spinach and Amador Foothill Sauvignon Blanc. Serves 2. Recipe adapted from Bon Appétit, May 2009.