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

(Serves 4)

To Prepare:

1.  Preheat oven to 400 degrees.  In a small bowl mix together all dry spices.  Remove chicken from packaging and pat dry.

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2.  Sprinkle 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 pan is lightly smoking, add chicken skin side down.  After 4 minutes, flip chicken over and continue to cook for 2 minutes.

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5.  Cut your tomatoes in half, set aside.

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6.  Place chicken in oven to finish cooking for 20 – 25 minutes, until it reaches 165 degrees.

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7.  Roughly chop olives and preserved lemon.  Prepare Saffron Quinoa or rice.

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8.  Remove chicken from oven and place chicken on a plate.

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9.  Cover plate with foil to keep chicken warm, while you prepare sauce.

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

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11.  Pour 1/2 vegetable stock into pan and simmer for 3 minutes.

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12.  Add olives and preserved lemon to sauce and stir to combine.  Continue cooking sauce for 3 more minutes, or until reduced by half.

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13.  Place chicken on top of sauce with juices.

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14.  Cook chicken in sauce for 4 minutes and chop fresh cilantro.

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15.  Sprinkle chicken and sauce with cilantro.  Plate chicken with a scoop of Saffron Quinoa or rice.  Enjoy!

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