One Pan Moroccan Lemon Olive Chicken
Ingredients
- 1/2 lemon thinly sliced
- 2 Tablespoons olive oil
- 4 medium sized chicken breasts or thighs with or without skin
- 1/2 teaspoon salt
- 1 1/2 cups yellow onions cut into 1/4 inch dice
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- pinch of turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground white pepper
- 1 Tablespoon saffron water *
- 1/4 cup water
- 3/4 cup Lindsay natural green olives
- 1 preserved lemon diced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh parsley minced
- * Saffron water: Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water.
Instructions
- Pat the chicken breasts/thighs dry with a paper towel. Set aside.
- Heat a large saute pan with a lid over medium high heat.
- Add the lemon slices and cook until slices are caramelized. About 3 minutes.
- Remove the lemon slices and reserve.
- Heat 1 Tablespoon of olive oil over medium high heat.
- When the oil is shimmering, add the chicken breast/skin side down.
- Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn.
- Turn chicken and cook until remaining side is browned.
- Remove chicken to a plate and set aside.
- Add remaining 1 Tablespoon of olive oil to the pan.
- Add the onions and cook, stirring frequently, until the onions are soft and translucent - about 7 minutes.
- Add the garlic, ginger, paprika, cumin and turmeric, cinnamon and pepper.
- Stir for about 1 minute.
- Add the saffron water and regular water.
- Stir, scraping up the brown bits on the pan.
- Add the chicken pieces back to the pan.
- Bring the mixture to a boil.
- Reduce the heat, cover and simmer for 15 minutes.
- Check the chicken for doneness.
- Remove the lid and add the olives, preserved lemon and fresh lemon juice.
- Stir to combine.
- Serve over couscous or rice.
- Garnish with the lemon slices and fresh parsley.
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