One Pan Moroccan Lemon Olive Chicken
- 1/2 lemon thinly sliced
- 2 Tablespoons olive oil
- 4 medium-sized chicken breasts or thighs with or without skin
- 1/2 teaspoon salt
- 1 1/2 cups yellow onions cut into 1/4 inch dice
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- pinch of turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground white pepper
- 1 Tablespoon saffron water *
- 1/4 cup water
- 3/4 cup Lindsay natural green olives
- 1 preserved lemon diced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh parsley minced
- Saffron water: Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water.
Pat the chicken breasts/thighs dry with a paper towel. Set aside.
Heat a large saute pan with a lid over medium-high heat.
Add the lemon slices and cook until slices are caramelized. About 3 minutes.
Remove the lemon slices and reserve.
Heat 1 Tablespoon of olive oil over medium-high heat.
When the oil is shimmering, add the chicken breast/skin side down.
Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it’s ready to turn.
Turn chicken and cook until the remaining side is browned.
Remove chicken to a plate and set aside.
Add remaining 1 Tablespoon of olive oil to the pan.
Add the onions and cook, stirring frequently, until the onions are soft and translucent – about 7 minutes.
Add the garlic, ginger, paprika, cumin and turmeric, cinnamon, and pepper.
Stir for about 1 minute.
Add the saffron water and regular water.
Stir, scraping up the brown bits on the pan.
Add the chicken pieces back to the pan.
Bring the mixture to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Check the chicken for doneness.
Remove the lid and add the olives, preserved lemon, and fresh lemon juice.
Stir to combine.
Serve over couscous or rice.
Garnish with lemon slices and fresh parsley.