The ‘Createrer’ shares delicious dinner recipe to try at home

In our April 21 e-newsletter we showcased what micenet contributor and world-renowned caterer Tom Rutherford has been up to during lockdown, which, as it turns out, is a lot of virtual dinner parties and the trying out of new recipes with his wife.

Tom has ever so kindly shared one such recipe with us: Lemon Moroccan Chicken. You can have a look at it here.

We can practically smell the delicious spices through our screens while reading this recipe, and it doesn’t sound too difficult either. You’ve probably got a lot of these ingredients in your pantry already.

Good luck!

Tom Rutherford’s Lemon Moroccan Chicken


2 Chicken breasts
1 Preserved lemon
1 Brown onion Finley Chopped
2 Garlic cloves
1 tbsp Paprika
2 tsp Cumin
1 tsp Ginger
1 tbsp Coriander
2 cups Chicken stock
12-14 Mixed black & green olives
1 pinch Saffron
1 handful Fresh coriander
1 handful Fresh parsley
Salt and pepper
6 tbsp Olive oil


Slice each chicken breast into three medallions.
To a mixing bowl, add ground paprika, ground cumin, ground ginger, ground coriander and a pinch of
salt (Note: if lemons are very salty, do not add salt). Mix all ingredients.
Completely cover each side of the chicken breast slices, with the spice mix.
Chop the coriander and Parsley roots and leaves separately and keep aside.
Place an oven proof pot on moderate heat with four tbsp olive oil.
Fry each side of the chicken pieces until brown, you may need to do that in two batches.
Add 2 tbsp olive oil to the same pot (still on heat)
Add the chopped onion and lightly sweat.
Peel the garlic and grate into pot.
Add the chicken stock, saffron, coriander roots and parsley stalks.
Wash the preserved lemon and slice two of the quarters into thin strips and add to pot.
Return the chicken to the pot and pour in any of the chicken juices. Cover with a lid and bake for 30
minutes at 180ºC – 350ºF.
After 30 minutes, add all the olives.
Slice the remaining lemon skins in half and add to pot,
continue cooking for 30 more minutes.
Remove the chicken from pot, add the chopped parsley and
coriander to the sauce, mix well and cook for 30 seconds before serving.