Shake it up and try this delectable Moroccan Lemon Chicken! It’s bursting with the flavors of saffron, olives, and lemon.
Ingredients:
½ lemon thinly sliced
2 Tablespoons olive oil
4 medium-sized chicken breasts or thighs with or without skin
½ teaspoon salt
1 ½ cups yellow onions, cut into ¼ inch dice
2 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of turmeric
¼ teaspoon cinnamon
¼ teaspoon ground white pepper
1 Tablespoon saffron water (Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water)
¼ cup water
¾ cup Lindsay natural green olives
1 preserved lemon, diced
1 Tablespoon fresh lemon juice
2 Tablespoons fresh parsley, minced
Directions:
Pat the chicken dry with a paper towel. Set aside.
Heat a large sauté pan with a lid over medium-high heat.
Add the lemon slices and cook until caramelized, about 3 minutes. Remove and reserve.
Add 1 Tablespoon olive oil to the pan. When shimmering, add chicken skin-side down. Cook for 3-5 minutes until browned, then turn and cook the other side. Remove and set aside.
Add the remaining olive oil and onions; cook until soft and translucent, about 7 minutes.
Add garlic, ginger, paprika, cumin, turmeric, cinnamon, and white pepper. Stir for about 1 minute.
Add saffron water and water, scraping up any brown bits from the pan.
Return chicken to the pan, bring to a boil, then cover and simmer for 15 minutes.
Check for doneness, then add olives, preserved lemon, and lemon juice. Stir to combine.
Serve over couscous or rice, garnished with caramelized lemon slices and fresh parsley.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 350 kcal | Servings: 4 servings
Moroccan Lemon Chicken
Equipment
- Large Skillet (I like cast-iron, it goes from stove/oven to table and keeps food hot)
Ingredients
- ½ lemon thinly sliced
- 2 Tablespoons olive oil
- 4 medium-sized chicken breasts or thighs with or without skin
- ½ teaspoon salt
- 1 ½ cups yellow onions cut into ¼ inch dice
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Pinch of turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon ground white pepper
- 1 Tablespoon saffron water Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water
- ¼ cup water
- ¾ cup Lindsay natural green olives
- 1 preserved lemon diced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh parsley minced
Instructions
- Pat the chicken dry with a paper towel. Set aside.
- Heat a large sauté pan with a lid over medium-high heat.
- Add the lemon slices and cook until caramelized, about 3 minutes. Remove and reserve.
- Add 1 Tablespoon olive oil to the pan. When shimmering, add chicken skin-side down. Cook for 3-5 minutes until browned, then turn and cook the other side. Remove and set aside.
- Add the remaining olive oil and onions; cook until soft and translucent, about 7 minutes.
- Add garlic, ginger, paprika, cumin, turmeric, cinnamon, and white pepper. Stir for about 1 minute.
- Add saffron water and water, scraping up any brown bits from the pan.
- Return chicken to the pan, bring to a boil, then cover and simmer for 15 minutes.
- Check for doneness, then add olives, preserved lemon, and lemon juice. Stir to combine.
- Serve over couscous or rice, garnished with caramelized lemon slices and fresh parsley.
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