I let my taste buds guide me, to an imaginary trip of Moroccan after the “land of hummus”.
The truth is my preserved lemons are finally ready! After weeks of peeking at the jar every time I open my fridge door (that’s a LOT of times), my patience finally paid off.
No words can describe how extraordinary these preserved lemons are, they transform a dish into something truly incredible.
My sincere confession is that I have thumbed upon this recipe many times before, drooling all over my keyboard/iPad while imagining how all the spices choreograph a symphonic harmony with my taste buds. My heart saddened with the realization the CRITICAL ingredient is “preserved lemon”.
Forget everything and run
Face everything and rise
It’s your choice
Let me tell you, it was worth the struggle to preserve these Meyer lemons. Preserved lemons are easier than you think; all you need is patience (which I lack when it comes to food).
FYI: many recipes just use regular lemons, thinly sliced or cut in wedges.
However, in my humble opinion preserved lemons brighten up the dish without the harsh citrus taste, adding an intense lemon flavour!
Moroccan Chicken with Preserved Meyer Lemon and Green Olives
Prep time: 10 minutes
Cooking time: 45 minutes
Serves: 4 – 5 people
- 2 preserved Meyer lemons, discard the pulp and roughly slice the peel
- 1 tablespoon olive oil
- 2 small or 1 large yellow onion, halved, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 pound thicken thigh (11 for me), skin on
- 1 cup no-salt-added chicken broth
- ½ cup green olives, halved
- Wash and pat dry chicken thighs, season with the dry spices (paprika, cumin, cinnamon and turmeric). Rub the spices in really well.
- Heat olive oil in a large cast iron pot over medium-high heat, brown chicken thighs well on both sides in batches, then transfer to a bowl.
- Add a thinly sliced onion to the pot, scraping up brown bits, then sauté until translucent but not caramelized. Add minced garlic and ginger, stir for another minute.
- Return chicken thighs with any juice accumulated in the bowl, to the pot.
- Add sliced lemon peels and chicken broth. Reduce heat to medium-low to an active simmer. Cover and stir occasionally for about 30 minutes or until chicken thighs are tender.
- Add chopped olives. Transfer the chicken to a platter.
- Thicken up the sauce by boiling uncovered if needed. Mine came out perfectly!