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Chicken tagine with lemons recipe

Chicken tagine with lemons recipe


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You don't necessarily need a tagine dish to make this classic Moroccan chicken with green olives and preserved lemon. If you are short on time, let the chicken marinate for 1 hour or more, but ideally give it a full day to marinate.

2 people made this

IngredientsServes: 4

  • 1 chicken (about 1kg), cut into pieces
  • 100ml olive oil
  • 1/2 small bunch fresh coriander, minced
  • 1/2 small bunch parsley, minced
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 pinch saffron threads
  • pepper
  • 2 onions
  • 4 garlic cloves
  • 1/2 chicken stock cube
  • 1 lemon
  • 1 (350g) jar pitted green olives, drained
  • 1 preserved lemon
  • steamed couscous or bread

MethodPrep:20min ›Cook:45min ›Extra time:1hr › Ready in:2hr5min

  1. The evening before, place the chicken pieces in a bowl with olive oil, herbs and spices. Quarter the lemon and mix everything well. Cover with cling film and marinate for 24 hours (speed version: 1 hour).
  2. Mince onions and garlic. Dissolve chicken stock in a glass of hot water.
  3. Place chicken in a large heavy pot without the oil and fry on all sides till golden. Add onions, garlic and chicken stock.
  4. Add the lemon quarters from the marinade as well as all the accumulated marinade. Simmer for 45 minutes to 1 hour. 15 minutes before the end of cooking, add olives and preserved lemon.

Tip

If using a tagine dish, place the chicken in the dish 15 minutes before the end of cooking. Pour a generous ladle full of sauce over it and sprinkle with the preserved lemon and olives. Cover and place in the oven at moderate heat (180 C / Gas 4) for 15 minutes.

See it on my blog

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  • 1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
  • 2 tablespoons olive oil, divided, or as needed
  • salt and ground black pepper to taste
  • 1 medium yellow onion, sliced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 3 Roma tomatoes, diced
  • 10 dried figs, halved
  • 20 pitted green olives
  • 5 cloves garlic, sliced
  • 2 preserved lemons, pulp discarded and peels finely chopped
  • ½ cup dry white wine
  • 1 (14 ounce) can low-sodium chicken broth, or as needed
  • 1 bunch flat-leaf Italian parsley leaves

Season chicken with 1 tablespoon olive oil, salt, and pepper.

Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring add a little water if needed.

Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.

Bring to a boil reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.


Ingredients

  • 1 whole chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon saffron threads (crumbled)
  • 1 small clove garlic (finely chopped or pressed)
  • 1 tablespoon cilantro (chopped, fresh)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • For the Sauce:
  • 2 large onions (yellow or white)
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 tablespoons chopped fresh cilantro
  • 1 cinnamon stick (optional)
  • 1 teaspoon smen (Moroccan preserved butter - optional)
  • 3 to 4 tablespoons vegetable oil
  • 1/4 teaspoon saffron threads (crumbled)
  • 1​ ​preserved lemon (quartered and seeds removed)
  • Handful of olives (red or green)

Chicken Tagine Gordon Ramsay : Ultimate Moroccan Chicken Feat Mr Ramsay The Owl Youtube

Chicken Tagine Gordon Ramsay

Maryland crab cakes with quick tartar sauce. Gordon ramsay said of the tiktok creation. Add your review / question. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Spicy chicken tagine einat admony. But when we saw that his video for chicken parmesan from his tv show the f.

Add the lime leaves, cinnamon stick, star anise, coconut reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender. Skim off any excess oil on the surface of the curry. Bring back to room temperature before cooking. Gordon ramsay said of the tiktok creation. Simple chicken pastilla moroccan pie gordon ramsay. To get more information, or to amend your preferences, press the cookie settings button. A tagine, sometimes spelled tajine, is a traditional moroccan cooking vessel made of ceramic or unglazed clay with a round base and low sides. One of the things i like about this ramsay roasted chicken recipe is that the stuffing uses no bread.

Gordon Ramsay S Moroccan Chicken Traybake Foodies Magazine from foodies.co.uk To get more information, or to amend your preferences, press the cookie settings button. You've turned the chicken into a hedgehog! gordon ramsay has filmed nearly a dozen reaction videos to tiktok amateur cooking clips in recent weeks. Coronation chickpeas gordon s ramsay recipe vegan lunch. The conical lid traps steam during cooking and returns the liquid to the clay pot, resulting in a moist. Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well. Chef gordon ramsay is on a mission to prove it is possible to cook spectacular dishes at home. Parfait gordon ramsay recipe for steak bohri chicken recipe by shireen anwer haleem brekel s brown clone recipe for copeland's chicken chicken shashlik with rice recipe by chef zakir shawarma gravy chicken chilli recipe in hindi penne vodka sauce with chicken recipe. Pressure cooker chicken and fig tagine. Bring back to room temperature before cooking.

Pressure cooker chicken and fig tagine.

Parfait gordon ramsay recipe for steak bohri chicken recipe by shireen anwer haleem brekel s brown clone recipe for copeland's chicken chicken shashlik with rice recipe by chef zakir shawarma gravy chicken chilli recipe in hindi penne vodka sauce with chicken recipe. Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani. You've turned the chicken into a hedgehog! gordon ramsay has filmed nearly a dozen reaction videos to tiktok amateur cooking clips in recent weeks. Gordon ramsay holdings limited (grhl) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. To get more information or to amend your preferences, press the cookie. Simple chicken pastilla moroccan pie gordon ramsay. One of the things i like about this ramsay roasted chicken recipe is that the stuffing uses no bread. Gordon ramsay offers up a tasty chicken recipe with this video guide for his chilli chicken with ginger and coriander. Chef gordon ramsay is on a mission to prove it is possible to cook spectacular dishes at home. Pro chef and fiery tv personality gordon ramsay is perhaps best known for his beef wellington. Return all the chicken to the pan, add the sherry vinegar. To get more information, or to amend your preferences, press the cookie settings button. Cover with cling film and chill overnight, or for at least 30 minutes. Pressure cooker chicken and fig tagine.

The conical lid traps steam during cooking and returns the liquid to the clay pot, resulting in a moist. Maryland crab cakes with quick tartar sauce. Add your review / question. Cover with cling film and chill overnight, or for at least 30 minutes. To get more information or to amend your preferences, press the cookie. To get more information, or to amend your preferences, press the cookie settings button. Parfait gordon ramsay recipe for steak bohri chicken recipe by shireen anwer haleem brekel s brown clone recipe for copeland's chicken chicken shashlik with rice recipe by chef zakir shawarma gravy chicken chilli recipe in hindi penne vodka sauce with chicken recipe. 5 stars based on 121 votes. Gordon ramsay said of the tiktok creation. Spicy chicken tagine einat admony.

Anissa Helou S Chicken Tagine With Olives And Preserved Lemons Cooks Without Borders from images.squarespace-cdn.com Paella is a dish that i love after having tried it in spain during my graduation trip (how i wish i can go back there!) but i have not tried making it because saffron is so expensive here! 5 stars based on 121 votes. Is another amazing ingredient in this dish and for me, la chinata sweet smoked paprika because is the best and is used by gordon ramsay and rick stein. Chef gordon ramsay is on a mission to prove it is possible to cook spectacular dishes at home. Return all the chicken to the pan, add the sherry vinegar. Maryland crab cakes with quick tartar sauce.

Gordon james ramsay obe (/ˈɡɔːrdən ˈræmziː/

Gordon ramsay holdings limited (grhl) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Gordon james ramsay obe (/ˈɡɔːrdən ˈræmziː/ Gordon ramsay chicken parm is one of his most exhilarating recipes. Born 8 november 1966) is a british chef, restaurateur, television personality, and writer. Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani. That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird. Gordon ramsay offers up a tasty chicken recipe with this video guide for his chilli chicken with ginger and coriander. I've acquired a love of north african food after visiting tunisia and morocco a few times, so when i was at le palmier restaurant in. Gordon ramsay restaurants limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it. 5 stars based on 121 votes. Season the chicken with salt and pepper and heat the olive oil in a large saut pan.

Is another amazing ingredient in this dish and for me, la chinata sweet smoked paprika because is the best and is used by gordon ramsay and rick stein. But when we saw that his video for chicken parmesan from his tv show the f. Gordon ramsay's butter chicken recipe is a much healthier alternative to an indian takeaway but just as tasty. To get more information or to amend your preferences, press the cookie. To get more information, or to amend your preferences, press the cookie settings button. Simple chicken pastilla moroccan pie gordon ramsay.

Chicken Lemon And Green Olive Tagine Lifestyle Recipe Gordon Ramsay Recipe Sauteed Chicken Tagine Recipes from i.pinimg.com To get more information or to amend your preferences, press the cookie. Gordon ramsay restaurants limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Coronation chickpeas gordon s ramsay recipe vegan lunch. Whilst you can whisk this by hand, it will take quite an effort, use a food processor if you have one. 5 stars based on 121 votes. In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it.

Pop the egg yolks in a food processor with the dijon mustard.

See more ideas about tagine, tagine cooking, tagine recipes. Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani. Add your review / question. Gordon ramsay said of the tiktok creation. Simple chicken pastilla moroccan pie gordon ramsay. Spicy chicken tagine einat admony. Marinated to make them tender and fried with aromatics for amazing flavour. Born 8 november 1966) is a british chef, restaurateur, television personality, and writer. 5 stars based on 121 votes. Gordon ramsay chicken parm is one of his most exhilarating recipes. And turn this sweet and sour chicken is better than takeout and it's easy to make and tastes great. That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird. In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it.

Gordon ramsay offers up a tasty chicken recipe with this video guide for his chilli chicken with ginger and coriander.

Cover with cling film and chill overnight, or for at least 30 minutes.

In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it.

Gordon ramsay said of the tiktok creation.

Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste.

One of the things i like about this ramsay roasted chicken recipe is that the stuffing uses no bread.

Skim off any excess oil on the surface of the curry.

Gordon ramsay said of the tiktok creation.

Chicken tagine with orange and coriander couscous winter warmers.

See more ideas about tagine, tagine cooking, tagine recipes.

But, do i really want those empty carbs?

Whilst you can whisk this by hand, it will take quite an effort, use a food processor if you have one.

But, do i really want those empty carbs?

Coronation chickpeas gordon s ramsay recipe vegan lunch.

Cover with cling film and chill overnight, or for at least 30 minutes.

Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani.

But when we saw that his video for chicken parmesan from his tv show the f.

That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird.

In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it.

I've acquired a love of north african food after visiting tunisia and morocco a few times, so when i was at le palmier restaurant in.

Is another amazing ingredient in this dish and for me, la chinata sweet smoked paprika because is the best and is used by gordon ramsay and rick stein.

Marinated to make them tender and fried with aromatics for amazing flavour.

To get more information, or to amend your preferences, press the cookie settings button.

That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird.

Parfait gordon ramsay recipe for steak bohri chicken recipe by shireen anwer haleem brekel s brown clone recipe for copeland's chicken chicken shashlik with rice recipe by chef zakir shawarma gravy chicken chilli recipe in hindi penne vodka sauce with chicken recipe.

Kalamata olives, leeks, garlic cloves, fresh mint leaves, chicken stock and 12 more.


FAQ

Do I need a tagine?

While you don’t need a tagine pot to make this chicken lemon olive tagine, it’s the best way to stew your meat to perfection. We love using our cast-iron tagine pot as both the stewing dish and serving dish - these beautiful pieces make quite a statement.

If you use a clay tagine, it’s best to soak it in water overnight to avoid cracking. If you own a cast-iron tagine, DO NOT soak it in water unless you want your pot to get rusty.

If you don’t own a tagine, you can still make this meal pretty simply at home! Just use a thick-bottomed, large skillet with a tight-fitting lid - cast iron is a great option.

Do I need to use preserved lemons?

There is one stand-out star of the show in this Moroccan chicken tagine - preserved lemon! We highly recommend buying some from the grocery store if you don’t have any at home, as the flavor adds some delicious tang, acidity, and complexity.

If you can’t find or purchase preserved lemons, use thin slices of regular or Meyer lemons instead and add some extra salt at the end to make up for the lost salt from the pickled lemons.

What to serve with chicken tagine?

Cooks traditionally serve herbed couscous with their chicken tagine, and that’s certainly a great option here, too. If you don’t like couscous, you could also try steamed jasmine rice, rice pilaf, or even rice noodles.

You could also serve your Moroccan chicken with lemon and olives in a bowl with some naan or crusty bread for dipping - yum!

Which chicken should I use?

If you like both white and dark meat, you can use a blend of both in your recipe, which is why we included a whole chicken for variety.

You can also choose just dark meat, like chicken legs and thighs, as the robust flavors improve the dish while the meat becomes incredibly tender as it braises. Choose bone-in, skin-on meat as much as possible - that deliciously rich fat is a natural flavor builder in classic tagine cooking.

Avoid using only white meat, as it tends to dry out a little more when braising without the dark meat's fats to keep it moist.


Recipe Summary

  • 2 tablespoons minced fresh garlic
  • 1 ¼ teaspoons paprika
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground turmeric
  • ⅛ teaspoon saffron powder
  • 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 preserved lemon
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 medium red onions, sliced
  • 1 cinnamon stick
  • 1 cup pitted and halved Mediterranean olives
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro

Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.

Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.


Chicken Tagine with Olives and Preserved Lemons

Preserved Lemons give this dish its unique, mellow flavour that is just not obtainable from fresh lemons. You can find preserved lemons in Middle Eastern stores or make our quick recipe.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 chickens (3 lb/1.5 kg each), cut into pieces, or 3 lb (1.5 kg) chicken drumsticks and thighs
  • 1 spanish onion thinly sliced
  • 3 cloves garlic
  • 1 tomato peeled, seeded and chopped
  • 2/3 cups chopped fresh coriander
  • 2/3 cups chopped parsley
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon saffron
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cinnamon stick broken
  • 3/4 cups green olives and/or black olives
  • 2 Preserved Lemons Recipe rinsed and chopped

Nutritional facts <b>Per serving:</b> about

  • Sodium 712 mg
  • Protein 15 g
  • Calories 212.0
  • Total fat 14 g
  • Cholesterol 53 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

Method

In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat brown chicken, in batches. Remove to plate.

Drain off fat in pan cook onion and garlic over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato, all but 2 tbsp (25 mL) of the coriander, ginger, paprika, saffron, cumin, pepper, cinnamon stick and 2 cups (500 mL) water. Return chicken and accumulated juices to pan bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.

Meanwhile, pit olives. In small saucepan of boiling water, blanch olives for 5 minutes drain. With slotted spoon, remove chicken to platter cover and keep warm. Add olives and lemons to sauce boil, uncovered, over medium-high heat until thickened and reduced by one-third, about 12 minutes. Pour over chicken. (Make-ahead: Let cool for 30 minutes refrigerate until cold. Cover and refrigerate for up to 48 hours.) To serve, sprinkle with remaining coriander.


409 – Chicken Tagine Mchermel / طاجين الدجاج مشرمل

Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves

Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.

Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.

Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
Serve immediately with crusty bread. Bon appetite!


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Easy Moroccan Chicken with Lemons and Olives

I’m in Texas this week with the kids visiting my parents. As I’ve mentioned in past posts, my mother is a wonderful cook who made many gourmet dishes in my childhood.

The first time I had Moroccan food was at my mom’s house, about 13 years ago. She was working as a volunteer prep/cook at Central Market’s Cooking Classes and was responsible for setting up for the classes as well as getting/prepping things that guest Instructors/Chefs needed.

She also took many of the cooking classes offered at Central Market. In any case, she had the opportunity to be present while Kitty Morris was instructing on Moroccan cooking. Mom ended up buying her cookbook, Cooking at the Kasbah, and prepared several authentic Moroccan dishes for me during one of my visits. Mmmmmm.

While this dish may not be authentic Moroccan, it is full of rich flavor and just enough warm flavored spice to make it interesting.

I saw a recipe for Moroccan Chicken in a magazine a while back and tried it. Although good, it did not deliver the flavor I desired. With a few adjustments and additions, I was able to bring the flavor up where I wanted without complicating the dish.

I have tried this dish with whole cut up chicken, chicken thighs and chicken breasts. I like them all. Admittedly, the whole cut up chicken and chicken thighs were a little harder for my children to eat with the bones, but my husband loved them for flavor. I have always been a chicken breast girl, so I liked that version of this easy Moroccan chicken the best. Since chicken thighs usually look nicer in pictures, I went with that when photographing the dish.

So, what makes this Easy Moroccan Chicken with lemon and olives “Moroccan”? Mainly the olives and the lemon! I think an authentic Moroccan chicken recipe would call for preserved lemons, but using fresh lemons and leaving them in the dish as it cooks helps add a but of brightness as well as some bitterness which is delectable. I opted to use garlic stuffed green olives for this dish, but use any kind of green olives you want.

Adding the tomatoes and keeping the squeezed lemon wedges in the dish while cooking kicked it up a notch. ***This is a recipe that builds on flavor so make sure to brown the chicken in the pan instead of cheating with rotisserie chicken – I know, I tried!

Thanks to convenience items (jarred olives and canned whole peeled tomatoes) this dish takes about 30 minutes to prepare, so it’s not only an easy Moroccan chicken recipe but a fast one, too. Fast and easy is always good!

To speed things up I suggest having your chicken ready to go (trimmed and/or cut up) and have the onions and garlic sliced and at the ready. If you are using fresh cauliflower, grate it in the food processor and leave it raw. A quick steaming in the microwave is all it will need.

I do the prep the night before and park everything on the fridge. It only takes 10 minutes. Consider adding toasted slivered almonds, browned onions, garlic salt and cilantro to the cauliflower rice for a nice accompaniment.

JUST A NOTE: One night I served this dish over spaghetti squash. It was so good I just couldn’t say enough about it. Spaghetti squash is higher in carbs, but if you have a higher carb tolerance I suggest trying it over the squash because it’s warm-sweet flavor is the perfect complement for this dish!



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