Moroccan Lemon And Olive Chicken
This Moroccan Lemon and Olive Chicken recipe is a flavorful and aromatic dish that is a staple in Western Saharan cuisine. The combination of tangy lemon, briny olives, and warm spices creates a delicious and satisfying meal.
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 preserved lemon, pulp removed, rind thinly sliced
- 1 cup green olives
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, and ground turmeric. Cook for 1-2 minutes until fragrant.
- Stir in the preserved lemon slices and green olives. Return the chicken thighs to the skillet.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 30-40 minutes, or until the chicken is cooked through and tender.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cutting board Knife Measuring spoons Measuring cup Spatula
Tools
Cooking thermometer
Serving suggestions
Serve the Moroccan Lemon and Olive Chicken over couscous or with crusty bread to soak up the flavorful sauce.
Tips & tricks
For an extra burst of flavor, add a sprinkle of chopped preserved lemon rind on top of the dish before serving.
Cost
$15