Consider making this One Pan Moroccan Lemon Olive Chicken tonight for dinner! .
Recipe and Photo by: A Communal Table
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.
Instructions -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 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. -Remove the lid and add the olives, preserved lemon and fresh lemon juice.
-Stir to combine.
-Serve over couscous or rice. .
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