Moroccan Chicken with Olives and Preserved Lemon
Moroccan Chicken with Olives and Preserved Lemon is a delicious and flavorful dish that combines tender chicken pieces cooked with a mix of spices, olives, and preserved lemon. The preserved lemon adds a unique tangy and slightly salty flavor to the dish, while the olives provide a nice briny contrast. It is often served with couscous or rice.
Ingredients
- chicken thighs bone-in, skin-on
- large onion chopped
- garlic minced
- ground cumin
- ground coriander
- paprika
- ground ginger
- ground cinnamon
- Salt and pepper to taste
- fresh cilantro chopped
- fresh parsley chopped
- green olives pitted
- preserved lemon rinsed and thinly sliced
- olive oil
- chicken broth
- Lemon wedges for serving
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then sear them in the hot oil until browned on both sides. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and cook until softened. Add the garlic, cumin, coriander, paprika, ginger, and cinnamon. Cook for another minute until fragrant.
- Return the chicken to the skillet and add the chicken broth. Bring to a simmer, then cover and cook over low heat for about 30-40 minutes, or until the chicken is cooked through.
- Stir in the green olives, preserved lemon slices, cilantro, and parsley. Cook for an additional 5-10 minutes to allow the flavors to meld.
- Serve the Moroccan Chicken with Olives and Preserved Lemon hot, garnished with additional cilantro and parsley, and with lemon wedges on the side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 607kcal (30%)Carbohydrates: 6g (2%)Protein: 38g (76%)Fat: 48g (74%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 223mg (74%)Sodium: 661mg (29%)Potassium: 581mg (17%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 674IU (13%)Vitamin C: 10mg (12%)Calcium: 58mg (6%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
