Description
Savor Mediterranean magic with this succulent Moroccan Lemon Chicken, blending zesty citrus and aromatic spices into a culinary journey. Tender chicken emerges infused with North African flavors, promising a delightful meal you cannot resist.
Ingredients
Scale
Main Protein:
- 4 medium-sized chicken breasts or thighs with or without skin
Spices and Seasonings:
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 pinch of turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground white pepper
- 1 tablespoon saffron water (1 pinch of saffron threads dissolved in 1 tablespoon of warm water)
Aromatics and Additional Ingredients:
- 2 tablespoons olive oil
- 1 1/2 cups yellow onions (cut into 1/4 inch dice)
- 2 cloves garlic (minced)
- 1/2 lemon (thinly sliced)
- 3/4 cup Lindsay natural green olives
- 1 preserved lemon (diced)
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 2 tablespoons fresh parsley (minced)
Instructions
- Thoroughly dry chicken using paper towels to ensure optimal browning and seasoning adherence.
- Preheat a large sauté pan with a lid over medium-high heat for proper caramelization.
- Gently place lemon slices in the hot pan, cooking until edges turn golden and caramelized, approximately 3 minutes. Transfer caramelized slices to a separate plate.
- Introduce olive oil to the pan, allowing it to shimmer. Carefully position chicken skin-side down, creating a crisp exterior by cooking 3-5 minutes until richly browned. Flip and repeat on opposite side, then remove chicken.
- Add remaining olive oil and onions, sautéing until they become soft and translucent, around 7 minutes.
- Incorporate aromatic spices: garlic, ginger, paprika, cumin, turmeric, cinnamon, and white pepper. Stir continuously for one minute to release their fragrant oils.
- Pour saffron water and additional water into the pan, using a spatula to deglaze and lift browned flavor bits from the bottom.
- Return chicken to the pan, bringing liquid to a gentle boil. Reduce heat, cover, and simmer for 15 minutes at low temperature.
- Verify chicken’s internal doneness. Gently fold in olives, preserved lemon, and fresh lemon juice, ensuring even distribution of ingredients.
- Present the dish atop couscous or rice, adorning with previously caramelized lemon slices and freshly chopped parsley for a vibrant finish.
Notes
- Perfectly dry chicken ensures crispy, golden-brown skin that seals in delicious flavors and prevents soggy texture.
- Caramelize lemon slices slowly to release natural sugars, creating a deep, complex flavor profile that elevates the entire dish.
- Toast whole spices briefly before adding liquids to intensify their aromatic compounds and unlock rich, deep flavors that transform the chicken.
- Consider swapping chicken for tofu or tempeh to create a vegetarian version that maintains the vibrant Moroccan spice blend and cooking technique.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 262 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg