This Moroccan Chicken with Preserved Lemons is THE best chicken recipe I’ve ever made!
If y’all don’t make anything else on my blog ever (which of course I hope you do!), go make this.
I made a jar of preserved lemons about a month ago and they’ve been hanging out in my fridge ever since because I couldn’t decide what to make. Every time I opened the fridge and saw them on the shelf I would think to myself…
Make something sweet…no, savory…no, sweet…no, savory!
Then I’d make nothing and close the fridge because, as is often the case, my indecisiveness was on another level.
If you haven’t had preserved lemons before, you’re in for a real treat because this Moroccan Chicken with Preserved Lemons is to.die.for.
While I was certain my preserved lemons would end up as a delicious buttercream filling or another equally tasty dessert, destiny intervened (actually, I remembered that I’d put peppercorns in the jar…) and I made this instead. And I’m so glad I did.
The preserved lemons definitely make this dish special. They smell heavenly, help enhance all the amazing spices and have a more mellow taste and silky texture that isn’t rivaled by fresh lemons.
I’m singing the praises of this dish because it is wonderful. Simply put. It’s tender, fragrant and flavorful. You want to make this. Trust.
I like to serve mine with orzo as it’s the best vessel for sopping up all the tasty broth!
- 1 pound Chicken breasts
- 2 tablespoons paprika
- 1 teaspoon tumeric
- 1 teaspoon ginger fresh
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 onion chopped
- 1/2 cup chicken broth
- 1/2 cup green olives
- 2 preserved lemons chopped
- 1/2 cup golden raisins
Preheat oven to 350 degrees.
Marinate chicken in spices for at least 1 hour.
Melt butter in skillet on medium heat, then add olive oil.
Saute garlic and onions until translucent and fragrant. Set aside.
Turn heat to medium-high and sear chicken, about 7-10 minutes on each side.
Reduce heat and add chicken broth, olives, lemons and raisins.
Bring to a boil.
Transfer to oven and bake, covered, for 25-30 minutes until chicken is fully cooked and tender.