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Lemon Moroccan Chicken

This super easy and super tasting dish is always favourite at our table served with Couscous


This super easy and super tasting dish is always favourite at our table served with Couscous


2Chicken breasts

1Preserved lemon

1Brown onion finely chopped

2Garlic cloves

1 tbsp Paprika

2 tsp Cumin

1 tsp Ginger

1 tbsp Coriander

2 cupsChicken 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 ovenproof 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 the 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 the 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 the 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.

Course Crowd Pleasers, Main, Poultry, Sociable

Cuisine African, Moroccan

Skill LevelSimple

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