Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4
This is a wonderful Moroccan dish that has dreamy flavours and fragrances. And what’s behind it is lemons and olives.
Ingredients
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½ lemon thinly sliced
2 tbsp olive oil
4 medium-sized chicken breasts or thighs with or without skin
½ tsp salt
1 ½ c. yellow onions cut into ¼” dice
2 cloves garlic minced
½ tsp ground ginger
½ tsp paprika
½ tsp ground cumin
pinch of turmeric
¼ tsp cinnamon
¼ tsp ground white pepper
1 tbsp saffron water
¼ c. water
¾ c. Lindsay natural green olives
1 preserved lemon diced
1 tbsp fresh lemon juice
2 tbsp fresh parsley minced
Saffron water: Dissolve 1 pinch of saffron threads in 1 tbsp of warm water
How to make One Pan Moroccan Lemon Olive Chicken
Step 1:Pat dry the chicken breasts/thighs dry with a paper towel and set aside.
Step 2: Over medium-high heat, heat a large saute pan with a lid.
Step 3: Once the pan is hot, add in the lemon slices and cook for about 3 minutes until the slices have caramelized. Then, remove the lemon slices from the pan and set aside.
Step 4: In the same pan, heat a tbsp olive oil over medium-high heat.
Step 5: Once the oil is hot, add the chicken breasts to the pan skin-side down. Brown the chicken for about 3 to 5 minutes. Flip the chicken once they are easily released from the pan. And cook the other until brown.
Step 6: Transfer the cooked chicken to a plate and set aside.
Step 7: Into the pan, add the rest of the tbsp olive oil. Saute the onions for about 7 minutes until soft and translucent.
Step 8: Add in the garlic, ginger, paprika, cumin and turmeric, cinnamon, and pepper. Stir everything for a minute.
Step 9: Pour in the saffron water and regular water.
Step 10: Deglaze the pan. Stir and scrape the browned bits from the bottom.
Step 11: Put the pieces of chicken back to the pan and bring the mixture to a boil.
Step 12: Decrease the heat, then cover the pan. Simmer for about 15 minutes.
Step 13: After 15 minutes, stir in the olives, preserved lemon, and fresh lemon juice.
Step 14: Remove from the heat and serve couscous or rice. If desired, garnish with lemon slices and fresh parsley. Enjoy!
Nutrition Facts:
Calories: 262kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 821mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 17.6mg | Calcium: 42mg | Iron: 1.1mg
Ingredients
- ½ lemon thinly sliced
- 2 tbsp olive oil
- 4 medium-sized chicken breasts or thighs with or without skin
- ½ tsp salt
- 1 ½ c. yellow onions cut into ¼” dice
- 2 cloves garlic minced
- ½ tsp ground ginger
- ½ tsp paprika
- ½ tsp ground cumin
- pinch of turmeric
- ¼ tsp cinnamon
- ¼ tsp ground white pepper
- 1 tbsp saffron water
- ¼ c. water
- ¾ c. Lindsay natural green olives
- 1 preserved lemon diced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley minced
- Saffron water: Dissolve 1 pinch of saffron threads in 1 tbsp of warm water
Instructions
Step 1:Pat dry the chicken breasts/thighs dry with a paper towel and set aside.
Step 2: Over medium-high heat, heat a large saute pan with a lid.
Step 3: Once the pan is hot, add in the lemon slices and cook for about 3 minutes until the slices have caramelized. Then, remove the lemon slices from the pan and set aside.
Step 4: In the same pan, heat a tbsp olive oil over medium-high heat.
Step 5: Once the oil is hot, add the chicken breasts to the pan skin-side down. Brown the chicken for about 3 to 5 minutes. Flip the chicken once they are easily released from the pan. And cook the other until brown.
Step 6: Transfer the cooked chicken to a plate and set aside.
Step 7: Into the pan, add the rest of the tbsp olive oil. Saute the onions for about 7 minutes until soft and translucent.
Step 8: Add in the garlic, ginger, paprika, cumin and turmeric, cinnamon, and pepper. Stir everything for a minute.
Step 9: Pour in the saffron water and regular water.
Step 10: Deglaze the pan. Stir and scrape the browned bits from the bottom.
Step 11: Put the pieces of chicken back to the pan and bring the mixture to a boil.
Step 12: Decrease the heat, then cover the pan. Simmer for about 15 minutes.
Step 13: After 15 minutes, stir in the olives, preserved lemon, and fresh lemon juice.
Step 14: Remove from the heat and serve couscous or rice. If desired, garnish with lemon slices and fresh parsley. Enjoy!
