Moroccan Lemon Chicken
Shake it up and try this delectable Moroccan Lemon Chicken! It's bursting with the flavors of saffron, olives, and lemon.
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.
Tried this recipe?Let us know how it was!
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