Saucepan@saucepan · Shared this recipeFollowMiddle Eastern · dinnerOne Pan Moroccan Lemon Olive ChickenA quick and flavorful one-pan chicken dish with caramelized lemons, olives, and Moroccan spices, served over couscous or rice.total35 minprep10 mincook25 minservings4Original recipe on acommunaltable.comKeep this recipeAdd a copy of One Pan Moroccan Lemon Olive Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 lemon, thinly sliced2 tbsp olive oil4 medium sized chicken breasts or thighs with or without skin0.5 tsp salt1.5 cup yellow onions, cut into 1/4 inch dice2 clove garlic, minced0.5 tsp ground ginger0.5 tsp paprika0.5 tsp ground cuminpinch of turmeric0.25 tsp cinnamon0.25 tsp ground white pepper1 tbsp saffron water *0.25 cup water0.75 cup Lindsay natural green olives1 preserved lemon, diced1 tbsp fresh lemon juice2 tbsp fresh parsley, minced* Saffron water: Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water.StepsClear checksTap an ingredient or step to check it off.1Step 1: Pat the chicken breasts/thighs dry with a paper towel. Set aside.2Step 2: Heat a large saute pan with a lid over medium high heat.3Step 3: Add the lemon slices and cook until slices are caramelized. About 3 minutes.4Step 4: Remove the lemon slices and reserve.5Step 5: Heat 1 Tablespoon of olive oil over medium high heat.6Step 6: When the oil is shimmering, add the chicken breast/skin side down.7Step 7: Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn.8Step 8: Turn chicken and cook until remaining side is browned.9Step 9: Remove chicken to a plate and set aside.10Step 10: Add remaining 1 Tablespoon of olive oil to the pan.11Step 11: Add the onions and cook, stirring frequently, until the onions are soft and translucent - about 7 minutes.12Step 12: Add the garlic, ginger, paprika, cumin and turmeric, cinnamon and pepper.13Step 13: Stir for about 1 minute.14Step 14: Add the saffron water and regular water.15Step 15: Stir, scraping up the brown bits on the pan.16Step 16: Add the chicken pieces back to the pan.17Step 17: Bring the mixture to a boil.18Step 18: Reduce the heat, cover and simmer for 15 minutes.19Step 19: Check the chicken for doneness.20Step 20: Remove the lid and add the olives, preserved lemon and fresh lemon juice.21Step 21: Stir to combine.22Step 22: Serve over couscous or rice.23Step 23: Garnish with the lemon slices and fresh parsley.getsaucepan.com/r/7e7da7e9-4eef-4b5e-9477-ef9dfbf11ed2 · Original: https://www.acommunaltable.com/one-pan-moroccan-lemon-olive-chicken/
