One Pan Moroccan Lemon Olive Chicken – Indulge in the aromatic wonders of our One Pan Moroccan Lemon Olive Chicken recipe. This delightful dish combines tender chicken with a harmonious blend of Moroccan spices, tangy lemon, and briny olives. The result is a mouthwatering symphony of flavors that will transport you to the bustling markets and vibrant streets of Morocco. Don’t miss out on this culinary adventure that promises to tantalize your taste buds and bring a touch of exoticism to your table.
In our little family, One Pan Moroccan Lemon Olive Chicken has become an absolute favorite. It all started one evening when my husband came home from a business trip, craving something unique and full of flavor. We decided to embark on a culinary journey, and that’s when we stumbled upon this gem of a recipe. From the moment we took the first bite, we were hooked. The fragrant spices, the succulent chicken, and the burst of citrus from the lemon and olives—it was a revelation! Since then, this recipe has become a regular feature in our household, bringing us together around the dinner table with smiles and anticipation. It’s not just a dish; it’s a celebration of our love for food and the joy it brings to our lives.
Why This Recipe Is a Must-Try?
- Unleash Moroccan Flair: Dive into the captivating world of Moroccan cuisine with this recipe. The blend of spices, including ginger, paprika, cumin, and cinnamon, infuses the dish with a mesmerizing North African allure.
- Bright and Briny: The combination of zesty lemon slices, preserved lemon, and Lindsay natural green olives adds a vibrant and tangy twist to the dish. Each bite bursts with a delightful interplay of citrusy and briny flavors.
- One Pan Wonder: With the convenience of using just one pan, this recipe offers easy preparation and minimal cleanup. Perfect for busy weeknights when you crave a satisfying meal without the fuss.
- Versatile Protein: Whether you prefer succulent chicken breasts or juicy thighs, this recipe accommodates your taste. The chicken is seared to perfection, developing a golden crust that locks in all the juices, resulting in tender, flavorful bites.
Ingredients:
- 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 pinch of saffron threads dissolved in 1 tablespoon warm 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
Directions:
Begin by patting the chicken breasts or thighs dry with a paper towel and set them aside.
Heat a large sauté pan with a lid over medium-high heat.
Add the lemon slices to the pan and cook them until they become caramelized, approximately 3 minutes. Once done, remove and set the lemon slices aside.
In the same pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers.
Place the chicken breasts or thighs, skin side down, into the pan. Allow them to cook for 3-5 minutes until nicely browned. If the chicken releases easily from the pan, it’s ready to be turned.
Flip the chicken and continue cooking until the remaining side is also browned.
Transfer the chicken to a plate and set it aside.
Add the remaining 1 tablespoon of olive oil to the pan.
Stir in the diced onions and cook them, stirring frequently, until they become soft and translucent, which usually takes around 7 minutes.
Add the minced garlic, ground ginger, paprika, ground cumin, turmeric, cinnamon, and ground white pepper to the pan. Stir the spices for about 1 minute, allowing their aromas to bloom.
Pour in the saffron water and regular water, stirring to scrape up any brown bits from the bottom of the pan.
Return the chicken pieces to the pan, bringing the mixture to a boil.
Once boiling, reduce the heat, cover the pan, and let it simmer for 15 minutes.
Check the chicken for doneness, ensuring it is cooked through.
Remove the lid and add the Lindsay natural green olives, diced preserved lemon, and fresh lemon juice to the pan. Stir everything together to combine the flavors.
Serve the One Pan Moroccan Lemon Olive Chicken over couscous or rice, garnishing it with the caramelized lemon slices and freshly minced parsley.
Notes:
- For a vegetarian twist, you can substitute the chicken with tofu or your favorite plant-based protein.
- Experiment with different varieties of olives to add your own unique twist to the dish. Kalamata olives can bring a deeper, earthy flavor, while Castelvetrano olives offer a buttery and mild taste.
- If you can’t find preserved lemons, you can make your own by preserving lemons in salt and lemon juice for a few weeks in a jar. It’s worth the effort to experience the authentic Moroccan flavor they provide.
In conclusion, One Pan Moroccan Lemon Olive Chicken is a recipe that promises to take your taste buds on a flavorful journey to the enchanting land of Morocco. With its aromatic spices, tangy lemon, and briny olives, this dish captures the essence of Moroccan cuisine and brings it to your dinner table. Whether you’re a fan of tender chicken breasts or succulent thighs, this recipe accommodates your preference, ensuring a satisfying and memorable meal.
What makes this recipe truly special is its simplicity and convenience. With just one pan, you can create a mouthwatering masterpiece that impresses both your family and guests. The caramelized lemon slices, fragrant spices, and the delightful interplay of citrus and briny flavors make this dish an absolute delight to savor.
So why wait? Dive into the world of Moroccan flavors, and let the aromas transport you to the bustling markets of Marrakech or the ancient streets of Casablanca. Gather your loved ones around the table, share this enticing dish, and create lasting memories. Embrace the culinary adventure that awaits you with One Pan Moroccan Lemon Olive Chicken—your passport to a tantalizing dining experience.
FAQs
Is it possible to make this recipe ahead of time?
Yes! This One Pan Moroccan Lemon Olive Chicken can be prepared ahead of time and reheated when ready to serve. The flavors actually deepen and meld together over time, making it even more delicious the next day.
Can I use boneless chicken instead of bone-in?
Absolutely! While bone-in chicken adds more flavor, you can certainly use boneless chicken breasts or thighs in this recipe. Just adjust the cooking time accordingly, as boneless cuts tend to cook faster.
What can I serve as a side dish with this recipe?
This dish pairs beautifully with fluffy couscous or fragrant basmati rice. You can also serve it with warm, crusty bread to soak up the flavorful sauce. Don’t forget to garnish with fresh herbs, such as parsley or cilantro, for an added burst of freshness.
Can I freeze the leftovers?
Certainly! This recipe freezes well, allowing you to enjoy the flavors of Morocco at a later date. Once cooled, transfer the leftovers to an airtight container and store them in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.
One Pan Moroccan Lemon Olive Chicken
Ingredients
- 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 pinch of saffron threads dissolved in 1 tablespoon warm 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
Instructions
- Begin by patting the chicken breasts or thighs dry with a paper towel and set them aside.
- Heat a large sauté pan with a lid over medium-high heat.
- Add the lemon slices to the pan and cook them until they become caramelized, approximately 3 minutes. Once done, remove and set the lemon slices aside.
- In the same pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers.
- Place the chicken breasts or thighs, skin side down, into the pan. Allow them to cook for 3-5 minutes until nicely browned. If the chicken releases easily from the pan, it's ready to be turned.
- Flip the chicken and continue cooking until the remaining side is also browned.
- Transfer the chicken to a plate and set it aside.
- Add the remaining 1 tablespoon of olive oil to the pan.
- Stir in the diced onions and cook them, stirring frequently, until they become soft and translucent, which usually takes around 7 minutes.
- Add the minced garlic, ground ginger, paprika, ground cumin, turmeric, cinnamon, and ground white pepper to the pan. Stir the spices for about 1 minute, allowing their aromas to bloom.
- Pour in the saffron water and regular water, stirring to scrape up any brown bits from the bottom of the pan.
- Return the chicken pieces to the pan, bringing the mixture to a boil.
- Once boiling, reduce the heat, cover the pan, and let it simmer for 15 minutes.
- Check the chicken for doneness, ensuring it is cooked through.
- Remove the lid and add the Lindsay natural green olives, diced preserved lemon, and fresh lemon juice to the pan. Stir everything together to combine the flavors.
- Serve the One Pan Moroccan Lemon Olive Chicken over couscous or rice, garnishing it with the caramelized lemon slices and freshly minced parsley.
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