Lemon Moroccan Chicken Recipes

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MOROCCAN CHICKEN WITH LEMON COUSCOUS



Moroccan chicken with lemon couscous image

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

250g couscous
zest and juice 1 lemon
1 tsp olive oil
1 tbsp clear honey
4 skinless, boneless chicken breasts , sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can chopped tomatoes
150ml chicken stock
200g fine green beans , trimmed

Steps:

  • Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
  • Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
  • Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Moroccan lemon chicken made in one pan with fresh herbs and blistered tomatoes. The Mediterranean spices add wonderful color and robust flavors to each bite.

Provided by Jessica Gavin

Categories     Entree

Time 15m

Number Of Ingredients 15

1 ½ teaspoons cumin (ground)
½ teaspoon coriander (ground)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
1 teaspoon kosher salt
¼ cup olive oil
½ cup yellow onions (¼-inch slices)
1 cup baby tomatoes
2 cloves garlic (roughly chopped)
2 sprigs thyme (fresh)
3 sprigs rosemary
1 pound chicken breast (cut into 4 pieces (I sliced the chicken breast through the center))
1 lemon (sliced into 4 wedges)

Steps:

  • In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
  • Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
  • Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
  • Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously then move to the side of the pan.
  • Add tomatoes and cook until blistered, about 3 minutes then transfer to a bowl.
  • Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme so the flavor of the herbs infuse into the cooking oil.
  • Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
  • Lower heat to medium, flip over and cook for 4 to 5 minutes, or until the internal temperature reaches 160F - 165°F.
  • Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
  • Remove the chicken from the pan and serve with your favorite sides.

Nutrition Facts : Calories 282 kcal, Carbohydrate 5 g, Protein 26 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 536 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON



Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON



Moroccan Chicken with Green Olives and Lemon image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Ginger     Olive     Sauté     Low Cal     Dinner     Lemon     Healthy     Cinnamon     Simmer     Cumin     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives

Steps:

  • Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES



Stovetop Moroccan Chicken With Preserved Lemon and Olives image

This chicken with preserved lemons and olives is a classic Moroccan dish. This recipe calls for using a Dutch oven or heavy- bottomed pot.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h45m

Yield 4

Number Of Ingredients 15

1 whole chicken, skin on or removed, cut into pieces
1/3 cup vegetable oil (or a mix of vegetable oil and olive oil; or a mix of oil and butter)
2 very large white or yellow onions (1 lb or 1/2 kg), sliced as thinly as possible
One small handful of fresh cilantro , chopped
One small handful of fresh parsley, chopped
2 or 3 cloves of garlic, finely chopped or pressed
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon saffron threads , crumbled (divided; optional)
For the Sauce
1/2 to 1 teaspoon smen (Moroccan preserved butter - optional)
1 handful green or red olives, or mixed
1 preserved lemon, quartered and seeds removed

Steps:

  • Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
  • When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
  • When the chicken is cooked, carefully transfer it to a plate and cover.
  • Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
  • Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
  • Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
  • For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
  • Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.

Nutrition Facts : Calories 639 kcal, Carbohydrate 16 g, Cholesterol 152 mg, Fiber 3 g, Protein 48 g, SaturatedFat 8 g, Sodium 553 mg, Sugar 6 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g

LEMON MOROCCAN CHICKEN



Lemon Moroccan Chicken image

If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It's hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion
3 -4 garlic cloves
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 lemon, juice of, fresh
8 pieces chicken drumsticks
1 fresh lemon, cut lengthways into eighths
15 -20 black olives
2 tablespoons coriander leaves

Steps:

  • Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
  • Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
  • If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
  • Serve with plain rice or spicy pilaf.
  • Sprinkle coriander once the dish has been served in single serving plates.
  • Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.

Nutrition Facts : Calories 372.2, Fat 24.9, SaturatedFat 5.2, Cholesterol 118.3, Sodium 568.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.5, Protein 29.2

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Looking for something different for a change? Try this "unique" dish. Don't let the unusual combination of ingredients scare you.

Provided by Merlot

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 chicken breast halves (bone in, skin on)
1 small onion, sliced thin
3/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoon lemons, zest of, finely grated
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth (I use College Brand)
1/3 cup pimento stuffed olive, sliced thin
1 tablespoon honey
1/2 cup canned chick-peas, drained & rinsed

Steps:

  • In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
  • Pat chicken dry& season with salt& pepper.
  • Cook chicken, skin side down until skin turns golden brown.
  • Transfer chicken to a plate.
  • Reduce heat to moderate& add onion.
  • Cook, stirring until softened.
  • Add cumin, paprika, cinnamon, lemon zest and flour.
  • Cook, stirring 1 minute.
  • Stir in the chicken broth, olives and honey.
  • Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
  • Add chickpeas and simmer about 3 minutes.

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Categories     Chicken     Herb     Olive     Quick & Easy     Lemon     Chickpea     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 14

1 tablespoon olive oil
1 whole boneless chicken breast with skin and wings attached (about 1 1/2 pounds; available by request from butcher), halved
1 small onion, sliced thin
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoons finely grated lemon zest
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth
1/3 cup green olives, pitted and sliced thin
1 tablespoon honey
1/2 cup drained and rinsed canned chick peas
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
Accompaniment:Rice with Almonds and Raisins

Steps:

  • In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin side down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives and honey.
  • Return chicken to pan and simmer, uncovered, 8 minutes. Transfer chicken to 2 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.
  • Serve chicken with rice.

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves
1 1/4 teaspoons kosher salt
1 shallot, chopped
1 preserved lemon, inside discarded, skin thinly sliced
1/2 cup pitted mixed marinated olives, halved
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup white wine
1 cup low-sodium chicken broth
4 sprigs oregano
2 tablespoons chopped Italian parsley
Chive blossoms, for garnish, optional

Steps:

  • Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
  • In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
  • Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

MOROCCAN CHICKEN WITH PRESERVED LEMONS



Moroccan Chicken with Preserved Lemons image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 15

2 small whole chickens, about 21/2 lbs each, giblets reserved
1 lemon, quartered
Sea salt and freshly ground black pepper
1/3 cup chopped cilantro
1/3 cup minced parsley
2 Tbsp minced garlic
1 Tbsp powdered ginger
1/4 tsp saffron threads
1 preserved lemon, cut into small pieces
cup olive oil
2 large onions, thinly sliced
1 Tbsp paprika
2 Tbsp butter
1 cup black or violet olives
Preserved lemon peel, for garnish

Steps:

  • Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
  • In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
  • Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.

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  • Moroccan Fish Tagine. Use fresh or preserved lemon in this traditional fish and veggie tagine. A Moroccan marinade called chermoula adds plenty of flavors, but you can make things a bit fiery by adding cayenne or chili pepper.
  • Moroccan Cauliflower. Moroccan spices and preserved lemon transform a head of cauliflower into an exciting side dish full of flavor and color. You might also consider offering it as a light vegetarian entree.
  • Moroccan Artichoke Salad. Artichoke hearts and bottoms are a favorite vegetable while in season during winter months. For this Moroccan artichoke salad, they're simmered in a tangy sauce with Moroccan spices, garlic, and preserved lemon.
  • Cooked Salad With Preserved Lemon and Olives. Mallow is a plentiful green in Morocco, but if it's not available in your area you can make this mallow salad with spinach or a mix of greens.
  • Salade Mechouia. Roasted pepper and tomato salad is a popular offering in homes, restaurants, and roadside grills. It can be eaten as a dip or used as a sandwich filler along with meats.
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  • Lamb With Cabbage. Cabbage may not make it onto your shopping list most weeks, but do give this dish of lamb with cabbage a try. It's a surprisingly delicious way to prepare this vitamin-C abundant vegetable.
  • Lamb or Beef Tagine With Cardoons. Although many Americans have never tried cardoons, in Morocco they're quite popular, particularly when prepared in this classic tagine recipe with preserved lemons and olives.


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From afrifoodnetwork.com


MOROCCAN CHICKEN WITH LEMON AND OLIVES : GRILLED CHICKEN ...
2022-01-14 Moroccan Chicken With Lemon And Olives : Grilled Chicken Chopped Salad with Italian Dressing By Admin January 14, 2022 In a dish large enough to fit the chicken, mix together the minced garlic, lemon zest, sea salt, paprika, cumin, ginger, turmeric, cinnamon, and moroccan chicken with lemon and olives.
From batteredrecipe.blogspot.com


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