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Don’t you hate it when people leave you hanging?
I know just how it feels. Like when I gave you a Preserved Lemon Recipe, and then didn’t give you this Chicken recipe to go with it?
I promise I wasn’t in a bad mood! I didn’t think, “Muahahaa…I will give my readers this tasty-looking chicken picture, and then wait three days to give them the recipe! Hahahaha…”
Well, maybe part of the above was true, but not the “muahaha” part…maybe…
Moroccan Lemon Chicken with Olives
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2-4 servings
~Dairy-free, Gluten-free, Paleo, Soy-free, Corn-free, Nut-free, and Sugar-free.
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon black pepper
- Chicken and Mix:
- 1.5 pounds chicken pieces (may use breasts or thighs. Bone-in, Skin-on for more flavor)
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium-sized yellow onion, sliced
- 1 preserved lemon
- 1/2 cup pitted green olives, chopped
- 1/4 cup raisins
- 1/2 cup water
- 1/4 cup chopped cilantro or parsley
- First, mix all spices together in a bowl. Pat the chicken pieces dry and rub with spices.
- Heat oil in a saucepan on Medium heat and place chicken in pan, skin down. Brown for 3-5 minutes, or until chicken's skin is well-browned.
- Then, add the garlic and onions to skillet and sauté until golden. Flip chicken over while onions are browning. 10 minutes.
- Lightly rinse your preserved lemon to get any extra salt off. Thinly slice. Place lemon, olives, raisins, and water in saucepan and cover. Let simmer for 15 minutes, or until vegetables are golden and chicken is cooked.
- Serve warm and spoon over desired cooked grain, and sprinkle with parsley or cilantro. In Morocco this dish is usually served over couscous, but to make gluten-free, serve over cooked millet or couscous.
The recipe looks like it has a lot of ingredients and steps, but it is actually quite simple. It only requires one saucepan,so it makes clean-up easy. For the spices, simply mix and rub. Feel free to double or halve the recipe if you are serving more or less people. I would probably make extra, though, because leftovers are great, too!
- Moroccan Spices: The spices rubbed on this dish contain many nutrients and health benefits: paprika helps improve blood circulation, cumin promotes good digestion, ginger combats inflammation, turmeric helps fight against Alzheimer’s, and cinnamon helps regulate blood sugar levels.
- Lemons: Lemon is a great source of vitamin C and potassium. It can help lower blood pressure, strengthen immune system, and help relieve indigestion and constipation. Because of its diuretic properties, it can help cleanse the blood and flush out toxins.
Thought-provoking, mind-prodding question of the day:
This recipe contains a lot of spices, and the combination is the key! Do you like to use spices a lot in cooking? What are your favorites?
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