Chicken In Moroccan Style W/Pickled Lemons &

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Servings: 1 Difficulty: Advanced
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Tender chicken simmered in a fragrant, tangy sauce with olives and preserved citrus
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This Moroccan-style chicken dish is a fragrant, comforting meal that balances earthy spices with bright citrus notes. The chicken is marinated in ginger, turmeric, and saffron, then gently simmered until fork-tender. It is finished with briny Kalamata olives and slices of pickled lemon, creating a complex, savory sauce. Perfect for a special weeknight dinner or a festive gathering, it pairs beautifully with fluffy couscous or rice pilaf to soak up every drop of the rich, aromatic broth.

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Chicken In Moroccan Style W/Pickled Lemons &

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 119.5

Description

This Moroccan-style chicken dish is a fragrant, comforting meal that balances earthy spices with bright citrus notes. The chicken is marinated in ginger, turmeric, and saffron, then gently simmered until fork-tender. It is finished with briny Kalamata olives and slices of pickled lemon, creating a complex, savory sauce. Perfect for a special weeknight dinner or a festive gathering, it pairs beautifully with fluffy couscous or rice pilaf to soak up every drop of the rich, aromatic broth.

Ingredients

Directions

  1. Finely chop 4 garlic cloves and mix with 2 tablespoons coarse salt.
  2. Rub the salt and garlic mixture thoroughly over the chicken pieces.
  3. Let the chicken stand for 1 hour to allow flavors to penetrate, then wipe off the garlic and salt mixture.
  4. In a small bowl, mix vegetable oil, ginger, turmeric, black pepper, and saffron to create a spice paste.
  5. Rub the spice paste evenly over all chicken pieces.
  6. Place the chicken in a large bowl, pour any remaining oil mixture over it, cover, and refrigerate for 8 hours or overnight.
  7. When ready to cook, place the marinated chicken in a large pot.
  8. Add grated onions, remaining coarsely chopped garlic, butter, chicken broth, and 2 cups of water to the pot.
  9. Bring the liquid to a boil, then reduce heat to low and simmer until the chicken is tender, about 40 to 45 minutes.
  10. Remove the chicken pieces from the pot and set aside on a warm plate.
  11. Increase heat to high and rapidly boil the remaining liquid, stirring frequently, until it reduces to a thick, rich sauce.
  12. Stir in the soft ripe olives and slices of pickled lemon into the reduced sauce.
  13. Return the chicken pieces to the pot and reheat gently in the sauce for a few minutes.
  14. Serve the chicken hot with couscous or rice pilaf and a bowl of extra pickled lemons on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, moroccan, pickled lemon, preserved lemon, olives, saffron, turmeric, ginger, simmered chicken, middle eastern, dinner, spiced chicken, couscous, aromatic, savory, citrus, mediterranean, comfort food, family dinner, flavorful
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