One Pan Moroccan Lemon Olive Chicken

• Produce

  • 2 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1/2 Lemon
  • 2 tbsp Parsley, fresh
  • 1 Preserved lemon
  • 1 1/2 cups Yellow onions

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 3/4 cup Lindsay natural green olives

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1 pinch Turmeric
  • 1/4 tsp White pepper, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 1 tbsp Saffron water
  • 1/4 cup Water

• Other

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

Found on acommunaltable.com

Description

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
• 4 medium sized chicken breasts or thighs with or without skin
• 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.

Directions

• 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, its 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.

Nutrition