Do you have a craving for Moroccan Lemon Chicken? This quick recipe asks for only 30 minutes of your time and is just as delicious as the traditional version.
Moroccan Lemon Chicken is usually slowly simmered and is infused with deliciously complex flavors. This quick version of this classic dish has all the flavor and takes half the time to make.
This One Pan Moroccan Lemon Olive Chicken is the result. With all the flavors of the original, it satisfies my craving - no need to plan ahead!
This Moroccan lemon chicken recipe can be served with your favorite sides or on top of a salad. I like to make fresh hummus, served with a side of spinach salad and fresh vegetables.
Ingredients for Moroccan Lemon Chicken
Here is what we need to make it:
Read also: Homemade Preserved Lemons
- Boneless Skinless Chicken Thighs: Instead of using whole cuts of chicken which take a lot longer to cook. Boneless Chicken thighs cook much faster, are very flavorful and are a great choice for a speedy weeknight dinner. Use boneless chicken for speed and bone in for more flavor. Bone on is also delicious and makes a richer gravy. They will take 10 minutes longer to cook.
- Onions, parsley and olive oil: This is your flavor base. Choose red onions over white as they have more flavor.
- Spice mix: cumin, turmeric and ground ginger are the spices that are typically used to flavor chicken stews in Morocco. These are very easy to find and are the perfect choice for this dish. Get the best quality spices you can find as they make a huge difference flavorwise. You'll need cumin, turmeric, sweet paprika (or smoked paprika if you're feeling adventurous), ground ginger, and just a pinch of cinnamon.
- Preserved lemons: put simply, these are lemons that have been preserved in a brine made from salt and their own juice. They are very salty so make sure that you don’t over salt your dish when using preserved lemons. Use preserved lemons if you can find them or make them. Make your own preserved lemons using my preserved lemons tutorial, or simply buy them online.
- Olives: you can use green olives or Kalamata. They both work. Word of advice: get good quality olives from your deli or some other place that sells good quality olives. They will be better in this dish than canned or jarred olives. Choose firm, good quality green olives for the sauce. You can usually find better quality olives at the deli counter, rather than jarred or canned.
- Saffron: Saffron gives the chicken its beautiful golden color and adds a subtle, floral depth that nothing else can replicate. Saffron is a fancy but very important ingredient. Try not to skip the saffron. Saffron is what gives this dish its signature golden color and rich aroma.
Step-by-Step Cooking Instructions
Chicken with Olives and Preserved Lemons Recipe - CookingWithAlia - Episode 366
This one-pot meal is ready in just 25 minutes, making it perfect busy weeknights.
Quick Moroccan Lemon Chicken
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 3 small onions, chopped
- 1/3 cup minced parsley
- 1 tbsp olive oil
- 1 lbs boneless skinless chicken thighs
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 small preserved lemon, chopped
- Salt & pepper to taste
- 1/3 cup pitted green olives
Instructions:
- Heat up your olive oil in a non-stick skillet to medium. Add your chopped onions and parsley. Cook for 3-4 minutes or until onions are translucent.
- Add Chicken, turmeric, ginger, turmeric, chopped preserved lemon, salt and pepper. Add 1-2 tbsp of water and cover.
- Lower the heat to medium-low and let simmer for 20-25 minutes.
- Add olives a 5 minutes before your stew is ready. Turn off the heat once your onions have completely cooked through and chicken is tender.
- Turn off the heat once your onions have completely cooked through and chicken is tender. Garnish with some more fresh parsley and a drizzle of olive oil.
Traditional Kosher Moroccan Lemon Chicken
Ingredients:
- Chicken pieces (whole chicken cut into pieces, or specific pieces that you like)
- Olive oil
- Onion
- Garlic
- Chicken stock
- Lemons (preserved or fresh)
- Green olives
- Saffron threads
- Cumin
- Paprika
- Turmeric
- Ginger
- Cayenne pepper
- Cinnamon
Instructions:
- Remove skin from chicken pieces (freeze the skin for stock or use it to make schmaltz!), then rinse and dry the pieces.
- Grind the saffron threads into powder using a spice mortar and pestle. Mix saffron powder, cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon together in a small bowl.
- Rub the spice mixture evenly onto the chicken pieces.
- Heat olive oil in deep skillet or sauté pan over medium high heat. Sauté the onion in the oil till it turns translucent. Add the garlic and continue to sauté till lightly browned.
- Arrange the chicken pieces snugly inside the skillet. Pour chicken stock over the pieces; they should be almost covered with stock.
- Remove pulp from the 2 lemons. With preserved lemon this is easy, the pulp will be softened and you can just scoop it out. For fresh lemon, I find it’s easier to slice the peel off of the lemon (if a little pulp clings to the peel it’s no big deal). Cut the peel into thin slices and arrange it evenly spaced in the pan.
- Bring stock to a boil, then reduce heat to a low simmer and cover the skillet. Let the chicken simmer for 60-75 minutes, periodically ladling the seasoned stock over the chicken pieces, until the meat is fork-tender.
- Remove chicken pieces from the broth using tongs or a slotted spoon; arrange the pieces on a serving dish or bowl.
- Add olives to the sauce in the skillet. Bring sauce in the skillet to a boil and let it reduce and thicken for a few minutes.
- Remove skillet from heat and taste the sauce. Season with more salt and pepper, if desired. If you've subbed fresh lemons for preserved, add 1-2 tbsp fresh squeezed lemon juice to the sauce, or to taste.
- Serve on a bed of couscous, basmati rice or mashed potatoes; pour the sauce over the chicken and the starch. Garnish with fresh chopped cilantro. Can also be served with flatbread or pita bread to dip in the sauce. Serve warm.
One Pan Moroccan Lemon Olive Chicken
Ingredients:
- Chicken breasts/thighs
- Lemon slices
- Olive oil
- Spices (garlic, cumin, coriander, and paprika)
- Onions
- Garlic
- Tomatoes
- Rosemary
- Thyme
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.
- In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside. Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
- Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat. Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously then move to the side of the pan.
- Add tomatoes and cook until blistered, about 3 minutes then transfer to a bowl.
- Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme so the flavor of the herbs infuse into the cooking oil.
- Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
Tips and Variations
- Chicken: You can substitute the chicken for any other protein. Be mindful that cooking times will vary.
- Preserved lemons: There's no direct substitute for the real deal, but if you can't find preserved lemons at all or make your own preserved lemons, then use a few slices of fresh lemon that's been boiled in water briefly.
- Spicy: Moroccan lemon chicken is not naturally a spicy dish.
- During those busy weekdays, I struggle with finding the time to create a wholesome meal for my family. Thankfully this Mediterranean-inspired recipe is quickly prepared in under 20 minutes and with minimal clean up afterward.
- Make the thickness of the pieces as uniform as possible to ensure even cooking.
- When sauteing, make sure the heat is just high enough so the oil is hot but not smoking, and I have an even layer of oil in the pan.
- I always stock my pantry with essential spices such as garlic, cumin, coriander, and paprika, so I can make a quick spice blend to add flavor to my proteins, and the best part is you do not need to marinate for hours!
Serving Suggestions
Serve with some crusty bread or on top of couscous. Serve this Moroccan Lemon Chicken with sauce on a bed of couscous, basmati rice or mashed potatoes topped with fresh cilantro. It’s absolutely delicious. Can also be served with flatbread or pita bread to dip in the sauce. Serve warm.
Storage and Reheating
Store in an airtight container in the fridge for up to 5 days. Reheat in a saucepan or microwave.
Read also: A Celebration of Chad Michael Lemon
Can I...
- Make it in a slow cooker? Yes, but make sure to sear the chicken for the best flavor.
- Bake it in the oven? Yes, you can bake it in a casserole dish at 180 °C or 356 °F for 30 minutes.
- Use chicken breast? It's not advised but if you are looking for a minimum fat option, they can be used. Cook the sauce first then add the chicken breasts later until the internal temperature reaches 68 °C or 154 °F. This will result in a flavorful gravy and tender chicken.
Read also: Chicken Indomie Recipe
Popular articles:
tags: #Moroccan
