I had an opportunity to make an International dish that I’ve never made before. So what came to mind was a dish using Moroccan flavors since I’ve had a taste of it before and liked the flavor profile. So this dish was so full of flavor and very delicious. It sure made the house smell so good. Here we go.
Moroccan Lemon Chicken
Ingredients
- 4 chicken breasts skinless, wth skin, boneless, or with bone
- 2 TBS olive oil
- 1/2 lemon thinly sliced
- 1/2 tsp Salt
- 1 1/2 cups diced yellow onion
- 2 garlic cloves minced
- 1/2 tsp ground ginger
- 1/2 tsp Paprika
- 1/2 tsp Ground Cumin
- 1/4 tsp cinnamon
- pinch turmeric
- 1/4 tsp white pepper
- 1/4 cup Water
- 1/2 cup Chicken Broth
- 3/4 cup green olives halved
- 1 TBS fresh lemon juice
- 1 TBS fresh lemon zest
- 2 TBS fresh parsley minced
Instructions
- Heat a large skillet on medium high heat.
- Add lemon slices and cook for 3 minutes (1 1/2 minutes each side) until caramelized. Remove from pan and set a side.
- Sprinkle salt, pepper, and paprika on both sides of chicken.
- Heat 1 TBS olive oil in same pan over medium high heat. Place chicken in pan and cook 3-5 minutes on each side until browned and can easily remove from pan. (We are not cooking chicken until done at this time).
- Remove chicken from pan and set aside.
- Add 1 TBS of olive oil to same skillet. Add onions and cook until softened and translucent about 6-7 minutes.
- Add garlic, ginger, paprika, cumin, turmeric, cinnamon, and pepper, and stir for 1 minute. Add water. Stir to release any bits on bottom of pan.
- Add chicken broth.
- Place chicken back in skillet. Bring to a boil. Reduce heat to a simmer and place lid on skillet. Cook for 15 minutes. Check for doneness of chicken.
- Add olives, lemon juice and lemon zest. Taste. Add salt as needed.
- Serve over rice. Garnish with fresh parsley and the lemon slices. (caramelized earlier).
- Enjoy.