Moroccan Chicken with Preserved Lemon, Olives & Tomatoes – Recipe! Image 1
Food, Main Courses

Moroccan Chicken with Preserved Lemon, Olives & Tomatoes – Recipe!

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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.

 

 

Ingredients

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

olive oil

1/2 bunch cilantro

 

To Prepare:

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.

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2.  Sprinkle the chicken generously with the spices on both sides.

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3.  Next, add 3 tablespoons of olive oil to a cast iron skillet or oven proof pan and place it over high heat.

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4.  When the pan is lightly smoking, add your chicken skin side down to the pan.

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5.  While the chicken is searing, cut your tomatoes in half.

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6.  After 4 minutes, flip your chicken over and continue to cook for 2 minutes.

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7.  Place your chicken in the oven to finish cooking for 20 – 25 minutes, depending upon the size of your chicken.

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8.  While the chicken is in the oven, roughly chop your olives and preserved lemon.

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9.  Prepare your Saffron Quinoa or rice with the time remaining.

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10.  Remove the chicken from the oven and place the chicken pieces on a plate.

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11.  Cover the plate with foil to keep the chicken warm while making the sauce.

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12.  Using the same skillet, turn the heat to medium and add the tomatoes.

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13.  Next, pour in 1/2 vegetable stock to the pan and simmer for 3 minutes.

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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.

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15.  Uncover the chicken and slip it back on top of the sauce with juices.

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16.  Let the chicken cook with the sauce for 4 minutes and chop some fresh cilantro.

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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!

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