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ONE PAN MOROCCAN LEMON OLIVE CHICKEN

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ONE PAN MOROCCAN LEMON OLIVE CHICKEN
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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4

This is a wonderful Moroccan dish that has dreamy flavours and fragrances. And what’s behind it is lemons and olives.

Ingredients

½ lemon thinly sliced

2 tbsp olive oil

4 medium-sized chicken breasts or thighs with or without skin

½ tsp salt

1 ½ c. yellow onions cut into ¼” dice

2 cloves garlic minced

½ tsp ground ginger

½ tsp paprika

½ tsp ground cumin

pinch of turmeric

¼ tsp cinnamon

¼ tsp ground white pepper

1 tbsp saffron water

¼ c. water

¾ c. Lindsay natural green olives

1 preserved lemon diced

1 tbsp fresh lemon juice

2 tbsp fresh parsley minced

Saffron water: Dissolve 1 pinch of saffron threads in 1 tbsp of warm water

How to make One Pan Moroccan Lemon Olive Chicken

Step 1:Pat dry the chicken breasts/thighs dry with a paper towel and set aside.

Step 2: Over medium-high heat, heat a large saute pan with a lid.

Step 3: Once the pan is hot, add in the lemon slices and cook for about 3 minutes until the slices have caramelized. Then, remove the lemon slices from the pan and set aside.

Step 4: In the same pan, heat a tbsp olive oil over medium-high heat.

Step 5: Once the oil is hot, add the chicken breasts to the pan skin-side down. Brown the chicken for about 3 to 5 minutes. Flip the chicken once they are easily released from the pan. And cook the other until brown.

Step 6: Transfer the cooked chicken to a plate and set aside.

Step 7: Into the pan, add the rest of the tbsp olive oil. Saute the onions for about 7 minutes until soft and translucent.

Step 8: Add in the garlic, ginger, paprika, cumin and turmeric, cinnamon, and pepper. Stir everything for a minute.

Step 9: Pour in the saffron water and regular water.

Step 10: Deglaze the pan. Stir and scrape the browned bits from the bottom.

Step 11: Put the pieces of chicken back to the pan and bring the mixture to a boil.

Step 12: Decrease the heat, then cover the pan. Simmer for about 15 minutes.

Step 13: After 15 minutes, stir in the olives, preserved lemon, and fresh lemon juice.

Step 14: Remove from the heat and serve couscous or rice. If desired, garnish with lemon slices and fresh parsley. Enjoy!

Nutrition Facts:

Calories: 262kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 821mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 17.6mg | Calcium: 42mg | Iron: 1.1mg

ONE PAN MOROCCAN LEMON OLIVE CHICKEN

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ lemon thinly sliced
  • 2 tbsp olive oil
  • 4 medium-sized chicken breasts or thighs with or without skin
  • ½ tsp salt
  • 1 ½ c. yellow onions cut into ¼” dice
  • 2 cloves garlic minced
  • ½ tsp ground ginger
  • ½ tsp paprika
  • ½ tsp ground cumin
  • pinch of turmeric
  • ¼ tsp cinnamon
  • ¼ tsp ground white pepper
  • 1 tbsp saffron water
  • ¼ c. water
  • ¾ c. Lindsay natural green olives
  • 1 preserved lemon diced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley minced
  • Saffron water: Dissolve 1 pinch of saffron threads in 1 tbsp of warm water
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Instructions

Step 1:Pat dry the chicken breasts/thighs dry with a paper towel and set aside.

Step 2: Over medium-high heat, heat a large saute pan with a lid.

Step 3: Once the pan is hot, add in the lemon slices and cook for about 3 minutes until the slices have caramelized. Then, remove the lemon slices from the pan and set aside.

Step 4: In the same pan, heat a tbsp olive oil over medium-high heat.

Step 5: Once the oil is hot, add the chicken breasts to the pan skin-side down. Brown the chicken for about 3 to 5 minutes. Flip the chicken once they are easily released from the pan. And cook the other until brown.

Step 6: Transfer the cooked chicken to a plate and set aside.

Step 7: Into the pan, add the rest of the tbsp olive oil. Saute the onions for about 7 minutes until soft and translucent.

Step 8: Add in the garlic, ginger, paprika, cumin and turmeric, cinnamon, and pepper. Stir everything for a minute.

Step 9: Pour in the saffron water and regular water.

Step 10: Deglaze the pan. Stir and scrape the browned bits from the bottom.

Step 11: Put the pieces of chicken back to the pan and bring the mixture to a boil.

Step 12: Decrease the heat, then cover the pan. Simmer for about 15 minutes.

Step 13: After 15 minutes, stir in the olives, preserved lemon, and fresh lemon juice.

Step 14: Remove from the heat and serve couscous or rice. If desired, garnish with lemon slices and fresh parsley. Enjoy!

 

Notes

Nutrition Facts: Calories: 262kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 821mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 17.6mg | Calcium: 42mg | Iron: 1.1mg