Chicken is such a staple in most households and many of us are looking for a new way to prepare it. This Moroccan Chicken recipe is simple, satisfying and delicious. Now is the time to get out your preserved lemons — the recipe is on my blog or purchase a jar at a specialty food store and watch the flavor magic happen. The preserved lemons will add a bit of citrus that you can’t get from just a squeeze of lemon.
You can make this recipe with chicken breasts or thighs and with just a few added staple ingredients, your dinner will come to life. I like to serve Moroccan Chicken with Saffron Quinoa which is another simple recipe of mine.
2 large chicken breasts or 4-6 chicken thighs
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/2 teaspoon paprika
1/4 teaspoon cardamom
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cherry tomatoes
1 cup Kalamata Olives
1/2 preserved lemon
vegetable broth or chicken broth
1/2 bunch cilantro
1. Preheat your oven to 400 degrees. In a small bowl mix together all dry spices. Remove the chicken from the packaging and pat dry.
2. Sprinkle the chicken generously with the spices on both sides.
3. Next, add 3 tablespoons of olive oil to a cast iron skillet or oven proof pan and place it over high heat.
4. When the pan is lightly smoking, add your chicken skin side down to the pan.
5. While the chicken is searing, cut your tomatoes in half.
6. After 4 minutes, flip your chicken over and continue to cook for 2 minutes.
7. Place your chicken in the oven to finish cooking for 20 – 25 minutes, depending upon the size of your chicken.
8. While the chicken is in the oven, roughly chop your olives and preserved lemon.
9. Prepare your Saffron Quinoa or rice with the time remaining.
10. Remove the chicken from the oven and place the chicken pieces on a plate.
11. Cover the plate with foil to keep the chicken warm while making the sauce.
12. Using the same skillet, turn the heat to medium and add the tomatoes.
13. Next, pour in 1/2 vegetable stock to the pan and simmer for 3 minutes.
14. Add the olives and preserved lemon to the sauce and stir to combine. Continue cooking the sauce for 3 more minutes, so the sauce can reduce slightly.
15. Uncover the chicken and slip it back on top of the sauce with juices.
16. Let the chicken cook with the sauce for 4 minutes and chop some fresh cilantro.
17. Sprinkle the chicken and sauce with cilantro and plate with a scoop of Saffron Quinoa or rice and a nice portion of Moroccan Chicken with sauce. Enjoy!