African Lemon Chicken
- Yield 4 to 6 servings
- 6 -- chicken breast cut into cubes
- 1/2 cup olive oil plus 2 tbsp
- 1/2 teaspoon ground Cumin
- 1/4 teaspoon crushed Caraway seed
- 1/4 teaspoon red pepper
- 1/4 -- garlic powder
- 1/2 tablespoon turmeric
- 2 large onions peeled, chopped
- 1 teaspoon crushed garlic
- 2 cups canned pure pumpkin
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 cup heavy cream
- 1/2 cup parsley, chopped
In a medium bowl, add chicken breast, 1/4 cup olive oil, cumin, caraway seed, red pepper, garlic powder and turmeric, marinade for about 30 to 45 minutes.
Meanwhile, in a large skillet over medium heat add 2 tbsp olive oil fry the onion until lightly browned, add the garlic, cook for about 1 minute longer, add salt, and sugar. Stir until sugar is dissolved. Add the pumpkin, lemon zest and lemon juice, stir until well mixed. Cover the mixture and cook for about 15 minutes.
Remove chicken from marinate. Heat 1/4 cup olive oil a medium skillet over medium heat. Add the chicken and cook for about 20 minutes turning pieces over until done. Transfer chicken to the pumpkin mixture, stir in heavy cream. Continue to cook until heated through.
Garnish with parsley. Serve with seasoned buttered couscous.
Serves 4 to 6