POINTS® Value |  7
Servings | 4
Preparation Time | 20 min
Cooking Time | 30 min
Level of Difficulty | Moderate

Don't leave the lemon slices from this Moroccan specialty uneaten on your plate. The skin of the lemon becomes tender and delicious when simmered slowly in this dish.

1/2 tsp table salt
1/4 tsp black pepper
3 Tbsp all-purpose flour
1 pound uncooked boneless, skinless chicken breast, cubed
2 tsp olive oil
1 large onion(s), chopped
1 lemon(s), sliced, ends discarded and seeds removed
1 cup canned chickpeas, rinsed and drained
1 1/2 cup fat-free chicken broth
6 medium olive(s), green, sliced
2 cup cooked white rice

Instructions


1. Stir salt and pepper into flour and coat chicken with it.
2. In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.
3. Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. Stir in olives.
4. Divide rice among four plates and top with chicken.



-- Edited by Colette at 18:47, 2006-01-25